Does the new product still have 10% of balance overpayment -yes

if i set up product transfer now do I incur an erc fee ? as I am making changes before my erc date is up. no

rent out flexibility with new deal eg for work? yes, consent to let is ok (for 12 months)

When new product starts, how will they work out what my 10% overpayment will be? will it be reset+worked out from balance on june 1st or will it be worked out using what my Dec 2020's balance-and therefore mean I can't overpay anymore  this year if I've already overpaid 10% of that? -its a new 10% of allowance from start date

*no----can I still overpay before my special rate ends 31st may+erc period stops+set up product transfer to start when? No, not now. Remaining to overpay was  8007.58. (not including the 2994+20=3224 paid so far). since then I paid extra 5000 so outstanding overpayment amount was £3007.58. but now, no more overpayments are possible***
virgin: transaction number: 14665014919 -overpaid 5000!!!

If i want to set up product transfer now can I still make overpayments up to 10% before 1/06? No, we'd need that to do overpayment first -ok done but can i pay more or no? Not if I want to keep my current deal of 1.68%

is there a minimum loan amount ?
......

-is it possible to have the current deal rate but delay product transfer start date to july ? yes, it's possible to delay-but not at this rate. To do this I would need to drop on to the variable rate first and then arrange a new one.

would delaying the start date of new deal mean I can overpay more than 10% of the balance in the interim without any penalty? yes-if i went onto SVR and then arranged-but can't arrange to fix it now at this rate. after june 1st  there's no erc , I can pay off as much as I want on the SVR- just then would need to secure a new deal

check how much can I pay off much after erc ends?-is it unlimited and no charge? no charge after 1st june unlimited

*If you happen to have bread flour handy, you can use 2 cups (300g) of that instead of all-purpose flour and wheat gluten.

1 tsp Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui) or… 

Just under ½ teaspoon lye water-mixed with the water

Stir the flour and wheat gluten together in a large mixer bowl. Mix the warm water and kansui, then add the liquid to the flour. You should immediately see the flour turn a shade of yellow. Fit your mixer with the dough hook and knead until it starts to form a ball, about 5 minutes. The dough will be fairly tough and dry.

Cut the dough into quarters. Wrap the pieces you aren’t working with in a towel or plastic wrap to prevent from drying out.

Set your pasta roller to the largest setting. Flatten the dough with your fingers and run it through the pasta roller

Fold it in half and run it through the pasta roller a number of times

The first few times your dough will be ragged and just plain ugly. If you find it tearing,, try dusting it with flour

After more runs through, it will smooth out into a silky like texture

Roll out the dough to your desired thickness. (I used a setting of 4)

Switch out your roller for the spaghetti cutter. Run the sheets of dough through and catch those gorgeous noodles!

Dust generously with flour and gently twirl into serving sized bundles

At this point your can either pop them into freezer bags for noodles on demand, or start a large pot of water boiling in preparation to feast! I use a huge stock pot that fits 2 “spider” or noodle baskets. These make cooking noodles SO easy and mess free. Bring your water to a rolling boil, drop in a bundle of ramen in each basket and cook for 2 minutes until the noodles start to float. Pull out the baskets and invert into serving bowls. Top with soup, veggies and an egg and you’re ready to slurp