May 15, 2012 - 3:07pm
Hello from Newport Fife Scotland
As in Subject line.
Been reading around the site and thought I would join in as I really like what I see. Been baking sourdough for 6 months mainly on a trail and error sort of way, which is great as I am a QC scientist and all should be done by the SOP. Have to say things have improved since I started baking in a closed cast iron pot and then taking the lid off after 20 mins. Clearly there is lots and lots to learn and I will be sure to be posting a question or two in the near future.
Thought I would post a pic or two.... maybe next time, that seems to be beyond my powers!
Best wishes
Hj
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to our little part of the baking world. I'm sure you'll find it handy. Just use the search function for the first bit and you'll do fine. There's a great bunch of us around.
Now for you. I have been trying to perfect an "Oatcake" recipe. No, not a scone, nor a shortcake, but an oatcake. Much like a shortbread cookie, I have been using a recipe for a "Cape Breton Oatcake" from the Maritime region of Canada (Caledonia, really) and it is very good, but I would like to lend some authenticity to it. If you have any old recipes for this kind obiscuit, I would appreciate it.
Mike in Clare, Mi.
Hi Mike
Thank you for the welcome. I've not actually baked Oatcakes myself, they are something we eat quite a lot and you've probably given me a good reason to start. Will do some research and get back to you with my findings.
Hope all is good with you.
Andrew j
Hi
I live just outside Newport - Newport in Shropshire. Welcome to TFL it is a great resource for the home (and professional) baker.
Happy Baking