Hello. I'm Madeleine.
Hello The Fresh Loaf community.
This is my first post but not my first time on the site; Been following you guys for a few months (this appears a common thing to happen) and have been slavering over my keyboard at the wonders I see! Not only does your baking look great but your tips, creativity and enthusiasm is inspiring.
I've been trying to make my own bread for probably a year now. It has not gone well. My loaves always looked good on the outside but when I cut into them...yuck! so doughy! as if they had no air inside (even after they'd atleast doubled) or hadn't been in for long enough but they'd been in ages. Now looking back I think the oven wasn't hot enough. If I remember rightly I was doing them on 180 degrees...seems a bit absurd now. I bought a bread machine and they turned out good but I really felt like I was missing out on all the fun. I found out about sourdough starters and when looking about for recipes I was directed here. What an enlightenment! I tried some sourdoughs and they were good but my poor thing died after a month from neglect... I wasn't sure how long they survived without feeding and was away for a couple of days. It did NOT look healthy when I got back. Since then, after being inspired by Richard Bertinet's technique on the 'Gourmet' website (was posted on here), I've used fresh yeast, put my oven up a notch and have had fun experimenting with satifying results, of which I'd like to share some images but am still to learn how to do that.
I guess that is all until I can do that actually... Could someone tell me please?
I look forward to sharing this lovely past time with you all
in Dundee, Scotland