May 30, 2013 - 11:11am
Wotcha
I'm a bread-obsessive (much like the vast majority of folk on here) from the south of England, relocated to the south of Scotland. Fortunate to recently be able to take on a part-time job at a local organic bakery, Hopefully be able to make it a full-time thing soon, if not at this bakery then somewhere else.
I started my home tuition last year, first with the River Cottage handbook, and thn Paul Hollywood's first book. While they helped me a great deal, I know there are much better breads to be baked (mainly thanks to this website).
I'll be hassling you all for help almost immediately.
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Welcome to TFL!
Yup, I work at a bakery started by Andrew, in fact. Not met him yet, and not got his book yet, but I believe most of the bread we make at Breadshare is from or inspired by his book. Seeded and caraway rye, Borodinsky, olive and pumpkin seed loaves etc.
Not been on any of his courses either, but am headed to the School of Artisan Food in Nottingham next week for a four-day course in advanced baking. Very excited.
I've still not really had a chance to check out the farm itself (other than the restaurant). It's certainly held in high regard though. The bakery seems a very good place for me to learn some basic professional baking skills. Good people, and some very goood breads.