February 17, 2015 - 11:57am
Hello from London, United Kingdom
Hi, I am a keen amateur baker and cook and have been for about 10 years although my interest in bread related products has been over the last 3 years.
I love working with sourdough and yeasted breads and I am currently focusing on German and Scandinavian breads.
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Several of us from the UK here - I'm in sunny Devon doing the microbakery thing. Welcome on-board!
-Gordon
Thank you, looks like great site.
Hi, I'm another London baker!
im from Scotland! I'm just a beginner but have learnt so much already from this amazing group!
You'll love this site. As you can see I'm from London too.
Hi from another Devon baker. This is a great resource.
When its not raining. Like today )-:
-Gordon
There's a reason why Devon is green and lush. I'm on the leeward side of Dartmoor (Ottery) so we get a lot less rain. Have just visited your website... I'm impressed. I am sorely tempted to sign up for a course to bake with a wood fired oven.
Ottery is nice - and you have Otterton Mill down the road where I get my stoneground wholemeal flour from. Always worth a visit on milling days if you can spare the time.
I've started to offer courses myself but not publicised it yet (finishing off the new bakehouse first) - I suspect you're after the folks down at Sparkwell for a wood fired oven day - they have somewhat large oven! The best I could offer would be my Kamado Joe BBQ Oven - which does make fine bread!
Cheers,
-Gordon
Yes several from the UK apparently. I'm in Henley-on-Thames.
I'm another UK-based home baker, living on the Shropshire/Staffordshire border. Welcome to TFL. It is a great site and I have learned a great deal in the years that I have been on this forum. Floyd Mann is our very generous host.
I'm getting ready for another batch of pumpernickel - my favourite bread. I use Horst Bandel's recipe and through trial, error and cursing have refined it down to produce a reasonable result. I found if I just followed the recipe blindly, adding as much water as suggested, I landed up with a porridge-like mush, so now I add about half of the water recommended in the recipe. I get a lovely dark loaf, gorgeously chewy and a firm favourite with a number of friends.