Anyone heard of Erik The Red?
I am in the process of learning to bake my gluten-free sourdough bread by weightrather than volume. I found an excellent post online by Erik The Red on the nuances of how to measure flour and how the various ways we scoop, tamp, sprinkle, and level affect the weight measurements. His paper has helped me immensely and I wanted to thank him but can't find a way to get to him. Anyone heard of him?