The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from England

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tatter's picture
tatter

Hello from England

Hello everybody!
I've just found you and still trying to find my way round here but it looks like it's a great place for a bread lover.
I've been baking regulary for a couple of years now and I can safely say I enjoy it as much as I did when it all started ....
Of course I've got a few favourites...rye sourdough (my oldest sourdough starter is about 5-6 years old), ciabatta, a selection of tea breads, cakes, doughnuts...and many, many others...
I'd like to try out your recipes - they look so great!
Best of luck to everybody here!

andrew_l's picture
andrew_l

hello from England also! Whereabouts in this over-cold land are you??!! I'm Sussex - in a badly heated house - where my sourdough is taking long to prove. But the benefits to flavour!!!

Andrew

tatter's picture
tatter

Hi Andrew,
I'm in Roundthorn (n.Oldham)...
My dough slowed down recently....no wonder though, for the last few days it's been blooming cold! Hopefully spring is near!
Nice place! Have you been here long?

Bernie's picture
Bernie

Hi tatter, Andrew. I'm down in Devon; from Middlesbrough originally. Done a lot of recipes from Linda Collister's 'The Bread Book' and really enjoy breadmaking which I prefer to make by hand. Never done a successful sourdough. Stunning pic of yours! I live in hope . . .

Been on the newsfeed for a while but only signed up a week ago.

Hello to everyone else too.

Bernie (Bernard)

andrew_l's picture
andrew_l

Hi Bernie! Whereabouts in Devon? A bit warmer than Sussex, I imagine. I'm fromNorthumberland originally.

What's the problem with your sourdough? See if we can help! I've got some starter primed ready to make a loaf today - refrigerate it overnight and cook tomorrow. I like to take it from the fridge, slash and put straight into a very hot oven - it tends to have amazing ovenspring like that.

Andrew

Bernie's picture
Bernie

Hi Andrew, I live in Denbury which is not far from Torquay, between Newton Abbot and Totnes. Warmer than the Boro' though a bit bleak at the minute! I've tried making a starter with Rye flour a couple of times but it never worked out. Got a bad smell after 3 days. Looking at some of the excellent info on this site it looks as if I've been on completely the wrong tack and I must have another go.

Bernie

tatter's picture
tatter

Hi Bernie
Middlesborough sounds very familiar...;)
Might help you with your sourdough...good starter is the key!
I dry up mine from time to time, and will be more than happy to post some of it ...just let me know...(I use organic flour only, usu.Doves Farm).
Regards

Tatter

Bernie's picture
Bernie

Hi Tatter,

As I said to Andrew, above I need to have another go. Thanks for the tip with Doves organic which I can get. If I don't succeed perhaps I'll try your starter. I'd like to try myself again first, thanks.:0)
Clever idea drying it, though.

This is what I need - people who are waiting for a result. I've put the whole sourdough thing off for a couple of years now.

Cheers, Bernie

Bernie

andrew_l's picture
andrew_l

Tatter - fascinated by the idea of drying the starter. How do you do it? Does it reconstitute well? It sounds an excellent way of keeping a supply - and spreading it around too!

Andrew

tatter's picture
tatter

Hi Andy,
Yup, it works great...and it is so simple...just spread some of your starter over a sheet of clear film, leave it to dry, break it into pieces...and there you go.
To reconstitute it simply add some warm water (just to cover the starter flakes), mix and leave...after some time you should have a nice starter paste and you know what to do next!!!

andrew_l's picture
andrew_l

So presumably, the flakes could be powdered, mixed with organic bread flour - and just adding water would produce a starter waiting to ferment...?

Andrew

tatter's picture
tatter

Exactly so!:)