Just wanted to draw your attention to this site http://bread.mattters.com/
Don't know if you are aware of it.
Very good site, thanks for sharing
thanks for sharing the site I found a few interesting recipes to try!
Thanks for drawing attention to this site. Glad to see TFL and Dan Lepard's site feature regularly. Could never work out the votes bubbles though, although posts look interesting.
Best wishes, Daisy_A
My reason for drawing attention to it was that I didn't know about it, and the site was posting links to all my blog posts in their bread section whether or not they were anything to do with bread, so I asked them to stop and they did. It might suit some people/sites but it wasn't for me. There are no original posts on the site, it's just taking stuff from other sources and aggregating them in one place and they don't ask or email you to let you know they are doing it. There may be loads of other sites like that, this one spooked me a bit to be honest, to see all my photos plastered all over the page. They do state that all copyright belongs to the posters and they post links back to blogs and sites, so for people who want increased traffic it is a good thing I guess? Best wishes, Zeb
Thanks for clarifying your reasons for posting about this site.
Having worked on website building now and again, even when copyright is acknowledged, it is best practice to contact those producing content to see if they are happy to have their work featured.
You probably picked this up, but my guess is that this may be a meta site with content mostly gathered initially by 'bots' searching for the word 'bread' and related words, with minimum collation by site builders. I can see it would be spooky if other things were posted in the process. Compared to say Susan's Yeastspotting where contributors actively send things in, there is very little sense of a personality or engaged management behind the site. Glad they noted your requests to take things down!
By the way I enjoyed your recent post on the Loaf, Crich. Looks so great - I should go there as Derbyshire is not so far. It was Andy who also gave me advice by email on making the barm bread. And you make pastéis de nata! Oh that is my favourite dessert. I love the ones that you can get in the little Portuguese cafés in London. Thanks for the recipe link!
I'm working up to making the pasteis ;) I live in fear of oozing butter and layers of flour, but I will do it. I will! Now Andy has told me how to do it... If I keep writing that I'm going to do it, then I will have to, or look like a complete idiot, Daisy!
You have to do it now! Sure they will be great. I'd never done a laminated dough before a few weeks ago but started with the other Andy (ananda's) tutorial on laminated doughs, which you've probably seen.
That was a real help on how to handle the butter. Seems chilling the butter and dough helps, albeit not to the point where it goes hard. Was quite pleased with the result, considering my lack of experience...
Also on the conversion front I found this website useful as it converts ingredients by density as well as volume and has a number of flour options. It's not spot on but is one of the best I've found. Do let us know how you get on!
With best wishes, Daisy_A
thanks for all the links Daisy! I will study and let you know what transpires :) Zeb