I spent a goodly amount of last evening reading all about Bosch and DLX mixers, all the while knowing that I can't afford to buy either unless I win the lottery. Probably would have to buy a ticket to make that happen. However, I do have a nearly new Cusinart food processor which makes the world's best pastry - so why not bread?

Today was the appointed day so I packed up two loaves, my bread board and knife, a tub of soft butter and napkins, along with a jar of starter. Unfortunately Mrs. T had forgotten she had a meeting and there was a substitute in charge, so things got a little confused. I never did get round to my spiel on sourdough starters, but I left the jar on the desk for them to watch it grow. Sliced the first loaf and the gannets descended!. I cut the loaf in half and then stood it on the cut side and sliced "half" pieces. After a while the sub. started buttering and that went much faster.

A friend just sent me some comments by Dave Barry, including one I thought rang a bell:"There is a very fine line between 'hobby' and 'mental illness'". Maybe 'obsession' would be kinder, A.

I had promised my grandaughter's teacher a loaf of sourdough and planned to make Susan's loaf, the one baked under the ss mixing bowl. My starter seems to be really hearty and I was pretty confident the loaf would be as good as my latest several. Yesterday was the day, and for some reason the dough didn't have the usual feel and I refrigerated it with trepidation. So while it was warming up for the 2 hours this morning I started a batch of Susanfnp's Semi-Sourdough, thinking that I would use it as back up.

Maybe disaster is a bit dramatic but I am hoping someone will be able to help me. I was about to shape the boule, using Susan's sourdough recipe, when I noticed tiny black specks in the rice flour coating the linen liner in my banneton. (Pays to out on my glasses once in a while!) Upon further inspection I found that the mold was well established in the linen. Luckily the banneton came with two liners. I hadn't washed the liner because I thought the idea was to get it well seasoned with rice flour and I was very complacent about the fact that my dough didn't stick.

I received my copy in my Christmas package from England, and at first I was a bit upset because it isn't all bread baking. It does have some interesting reading apart from the recipes, and TFL is mentioned in the Bread Directory. Described as "A lively community for amateurs", and having tried to keep up with the latest postings I think they have that right!

I hope it isn't too late to add a recipe? I see that TT loooooooves butter so here is a real artery clogger for you. I make it every year to give as gifts because it is easy and tastes wonderful. When I arrived in America in 1967 one of my first friends was a Scottish woman and this is her authentic shortbread recipe.

Margaret McLaren's Scottish Shortbread.

3 sticks butter, at room temperature, 1 heaping cup of powdered sugar, 1 egg yolk, 4 cups ap flour, sifted.

I have read here many times that there is no such thing as a silly question, but this may be it. Suppose my starter was refreshed a couple of days ago and refrigerated, then placed on the counter to warm up, and then used in an overnight ferment, why wouldn't that act as a big fat feeding?

I'm not sure who mentioned this loaf recently, but many thanks to whoever it was. Just took the loaf out of the oven and it is lovely, and I have to admit I was a bit sceptical when I had to refrigerate it overnight. It seemed like a long time for the starter to keep working with the overnight on the counter too. Oh ye of little faith! Another first - I refreshed my starter and put it in a small jar and it overflowed. What a mess, but I guess it is getting stronger? There are HUGE snowflakes falling past my window but so far it isn't sticking, A.

Has anyone made this bread from the BBA?