The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Scotland

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Calum's picture
Calum

Hello from Scotland

Hello - I'm Calum. Been baking seriously (but by no means professionally!!) for some time now. I live in Scotland and have been lurking these here forums (fora?) for ages, so it's high time I started to get a bit more involved.


 


Nice to meet you all :)


 


 

breadinquito's picture
breadinquito

here you find people from everywhere (for istance i' m italian but live in Quito since 21 years) ready to share and learn something...it's a great sight! happy baking Paolo

ehanner's picture
ehanner

Welcome to the Loaf Calum!


Glad to make your acquaintance. I'm glad to see you getting involved here. I look forward to seeing your work in breads. You are among friends.


Eric

katzinchen's picture
katzinchen

My husband had a conference in Glasgow several years ago and we were most fortunate to spend a week there and a few days in Edinburgh. I visited the Highlands as well. I loved it and ever since I can't wait to go back. --Michele


Calum's picture
Calum

Thank you all for your welcomes!


Michele - I'm glad you enjoyed your stay; I'm roughly an hour north of Edinburgh, near St Andrews.

althetrainer's picture
althetrainer

A warm welcome from Canada.  I can't wait to see some of your breads.  Please share!  Al


katzinchen's picture
katzinchen

We have in our townhouse complex a golfer whose job is instructing professional golfers; he has been a number of times to St. Andrews. What is your baking experience? I'm proofing Jeffrey Hamelman's Vollkornbrot at this moment. Am married to a German and miss those wonderful breads.


Calum's picture
Calum

...from golf round here, although I don't play myself (always strikes me as a terrible waste of a good walk, heh).


 


My initial baking started some years ago when I was given a bread maker, but shortly after I read about sourdough and preferment processes and have been hand baking ever since. My wholemeal sourdough starter is about to celebrate its third birthday - he's called The Beast and requires a cage ;)


 


Currently cooling in my kitchen is a small batch of poolish baguettes. Have recently made a batch of marmalade and the two are just crying out to be introduced formally :)

Gunnersbury's picture
Gunnersbury

Hi Calum,


Was stationed in the Holy Loch, on a US submarine: departed from there on very long undersea patrols. So incredibly great to surface and return to the beautiful Holy Loch.  For those who don't know the area, very near Aberdeen and Loch Fine. Anyway, glad you have checked in. I learned to drink scotch neat, no ice: because that was the only way we were served it!  The best. Any recipes that utilize Scotch whiskey? I make scones frequently (I know, English) but that is as close as I get to your baking cuisine.


Gunnersbury

Calum's picture
Calum

Hi Gunnersbury


I know the Holy Loch quite well; we have a friend over in Dunoon.


 


Yeah, the only way to drink whisky is neat really, or maybe with a very small splash of water (as that helps release some of the more subtle aromas - pro whisky tasters usually do this, apparently).


 


I've never made anything bread-related with whisky (I'm intrigued now though...) but it tastes awesome in a sauce with a bit of shallot, wholegrain mustard and cream, served with steak. That said, you're generally better off drinking it :)


 


C

hutchndi's picture
hutchndi

Welcome, and I have question. My wife is gluten intolerant and this year we tied a recipe from the internet for Scottish oatmeal stuffing, which came out very well considering we had never heard of it before. From what I read, it is supposed to be very common in Scotland, but I don't have any idea really. Can you post anything you know about it?


Thanks,


Russ

Calum's picture
Calum

Hiya Russ


 


Ah, yeah, oatmeal stuffing is also known as 'skirlie'. I don't know about being particularly common these days, but it is quite traditional, often served with game or turkey. I have a recipe for it somewhere...let me dig it out for you and I'll post it here :)

RobynNZ's picture
RobynNZ

Hi Calum

Hope you'll enjoy active participation on this site.

My paternal grandmother was a Kilgour, her family were bakers in Auchtermuchty, her father came to NZ mid 1860s and set up a bakery (her mother was an Auchtermuchty Peat). Later my grandfather worked for him & met my grandmother, my father in turn became a baker. When I lived in the UK I had a very pleasant holiday in your area checking out family ties, these days its possible to do the research on the internet, but nothing beats walking the places they walked. Mind you when I visited Auchtermuchty they were filming Dr Findlay's Casebook.

Scottish baking continues to have an influence on baking both commercial and home baking here in NZ.

Cheers, Robyn

Calum's picture
Calum

Hi Robyn - I know 'muchty very well and drove through it just this morning; I'm 5 miles along the road in Cupar :)