Simple Match Fishing Forum

Do you prepare your punch differently dependent on venue?

If so, how and for what differing venues

I dont.

I chuck it in the liquidiser, freeze it, chuck it back in then riddle.


But i am the worst Bread angler in the world!

takes around two weeks to do it properly.
first i liquidize it then freeze it for two dayz, take it out and liquidize it again, freeze again,(do this 3-4 times) then you put the whole lot thro a flour sieve. wot don't go thro gets liquidized again and froze!
whatever you have left after fishing just re freeze it as the longer it spends in the freezer the better it becomes.

diddys way is cool (thats not a joke ) it has to be like dust which ever way you achieve it ...if its punch info you are after have a read of these

http://www.talkangling.co.uk/Punch.htm



http://www.matchangler.com/pages07/feat ... Punch1.htm

hope i can put links to other forums on here ......if i cant apologies and i expect a letter in post

Ta Larry

I'd clocked the Dave Vincent article before, but not Fred's which

Ta too for the response so fars guys

I partially adopt Diddys freezing methods to achieve that fine granularity that I need for venues like the Curley Wyrley. I also leave the bread out beforehand to 'dry out' before the first liquidisation.

Perhaps it's just me however that needs or feel I need a slightly heavier/stodgier mix for some of the venues I fish - eg typically flowing - like the inlet. Then I'm happy to feed a relatively 'fresh' lickie that still contains a fair amount of moisture.

Do any of you guys add any flavouring

TK i thought i knew a bit about fishing the bread .........untill Matty Forster put me right on a few things !!! he is one of the best around at it.
Diddy is spot on with freezing it for a fortnight........ when you have finished a session fishing the licky, always keep it and just freeze it again, 20 seconds in the liquidizer and your ready to go again.

For the hook try this......always fresh bread mind,theres three types i use ....normal slice of bread from the loaf.....rolled slice.......and slightly dampened slice.

The dampened slice works really well with small roach when its hard......they slurp it......and you get a proper bite,not them annoying dinks that you invariably miss.

I am not a believer in flavourings,never have been........just another sales gimmick in my opinion,but i know match anglers who do use them and it gives them confidence in what there doing.

Cheers Dodge

Wasn't thinking of the 'commercial' flavourings from tackle shops, just wandered if anyone used say 1 drop of vanilla essence (the sort you buy from Asda for cake mixes) per bagful if you thought you might be on skimmers, or geranium oil for roach etc

Just trying to get my head around the the difference between a dampend slice that's punched and the punch after it's come in contact with the cut.........it's no good gunna have to pop down stairs and get the bread and me punches out

I've clocked the diff Dodge - ta

Should have realised

You could try mixing your likky bread to a slop if you want it to go down better but still cloud. Sticks to a pot better this way too.

Cheers Endpeg

But i am the worst Bread angler in the world!

What, worse than chopped worm Marigold?

thats spot on thanks i've printed them off and now heading to the bathroom for a read before the tank commander see me

But i am the worst Bread angler in the world!

What, worse than chopped worm Marigold?

I aint the worlds worse chopped angler...I'm too scared of them to use it.

garlic salt....... i honestly cant tell you if it works or doesn't but i can with it in

Used it in the gb in the past on the Staffs Worcs but never in the lickie..........please tell me more Larry

I use the powdered milk in mine sieve it till its dust. Then do the bread and put powdered  milk in the liqqy bread, do it all over again, likes been said shove it in the freezer for a week + when I need it back through liqqy then sieve again. Makes good slop as well plenty of cloud

Use 4/5 table spoons of powdered milk to a loaf

All good stuff.......keep it coming guys

try this tony,cut the crusts off the slices and then let the bread dry out naturally. (i put mine on the radiators) then when it is dry break it up and liquidise it, then through a flour riddle. i keep mine in a sealed tub and it never goes off. i've always got some in my carryall and there is no need to freeze it at all. you can then atomise it, slop it or put it in dry if it's shallow and not towing too much. i have tried all ways of doing the liccy but this is the best by far for me.
ps. it works on every canal i have fished since doing it like this

Ta Marco mbc

I buy a tesco's value thick sliced bread early on about wednesday, then leave it till saturday evening (provided the match is on sunday!!) I then cut the crusts off and use a coffee grinder rather than a liquidiser.I break each slice into four and do one slice at a time, emptying the bread onto a sensas joker riddle over a tray. Once half of the loaf has been done riddle it and put the stuff that doesn't go through back in the grinder. Repeat for the rest of the loaf. Because the loaf is slightly stale it grinds finer. I'll take the liquidised bread to the match in the bread bag and will freeze any leftovers for the next match.
For hookbait I use Warburtons in the blue paper bag. I only take 3 slices to each match and use an old image punch board to keep it fresh, I have only ever used 2 slices and that was catching for 5 hours.
I cut the crusts of the bread and bag 3 slices together and pop the bags in the freezer so I always have fresh hook bread. Taking it out of the freezer on the night before the match.
I use two types of punches, the drennan ones which compress the pellet of bread and The old preston Q punches which don't compress it allowing the bread to expand quicker making it more appealing to the fish sooner. The compressed punch stays on the hook better but sometimes it takes longer to get a bite this way. I never roll my bread.