The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone heard of Erik The Red?

sharonk's picture
sharonk

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?

NCGrimbo's picture
NCGrimbo

If this is the same document, http://www.erikthered.com/flwm.html, then he's got his email near the bottom.  His main page was updated in February, so he may respond to that email.

sharonk's picture
sharonk

Thanks NC,

I sent him an email and it hasn't bounced back yet!

sharon