The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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David Coxell's picture
David Coxell

Just joined

I'm in Henley-on-Thames, in Oxfordshire.

After some mixed and not totally satisfactory results, the whole bread thing really took of about a year ago. I'd used a traditional 50/50 strong white and wholemeal flour recipe with also included porridge oats and sunflower seeds, amongst others. Then going through the recipes folder on my computer I found one using the sponge technique. The dough was very wet and difficult to handle at first, but the bread was amazing!

Since then I've made all our bread since the stuff from the supermarket tastes so awful in comparison.

Now experimenting with sourdough. Starter should be ready at the weekend. Can't wait to get baking!

 

AbeNW11's picture
AbeNW11 (not verified)

Sourdough is an amazing journey. You'll love it!

Ford's picture
Ford

Sourdough take more patience than the yeasted dough.  Try Mike Avery's site for a lot of tips and recipes:  http://www.sourdoughhome.com.

Ford

hreik's picture
hreik

This site is a great place.  You will learn tons here, like all of us newbies.  Happy baking.

hester

cloud9's picture
cloud9

Hi from Devon, UK. Welcome on board.

As a dedicated sourdough recreational baker I've found making loaves an exercise in note-taking and adaptation to eventually get the results I'm happy with. I wholeheartedly agree that supermarket breads taste like pap :-)

Martin