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!