I've been trying in vain to bake french bread here in the Philippines and it has never turned out to be anything worth eating. It always ends up yeasty, hard/rubber-like and small! Would shortening the rising time or decreasing the yeast amount work?
Hello everyone.
Brilliant website. I have been baking for just over a year, and like any hobby, it requires practice. I liive between the UK and Taiwan. In the UK, supplies or ingredients are easy as everything is clearly marked as for what purpose the baking supply is for, but here in Taiwan, it s difficult, not the language, but the supplies. I seem to find mostly 'all in one' ingredients, especially the flour.
I am after good quality flour. In the UK I used Caudwell's Flour, Rowsley, Derbyshire.
