@St_Rev @sarahdoingthing three exostomachs deployed simultaneously by @_awbery_ (culture arrived yesterday)pic.twitter.com/tl797q3T6B
-
Did you get Nillson’s book? I’m going to wing some Norwegian style bakes and see what transpires. The best dark bread I ever had was in Norway.
Not yet. I have his first book about the Nordics — which is excellent —and that includes some baking recipes, but apparently in less depth than his new book. I made flatbreads from his region —Jämtland — delicious & not too tricky! My sourdough has never beaten the Leeds Co-op.
-
-
Right - Coop bread is truly excellent. I wouldn’t bother making bread in the UK, there’s so much delicious variety to choose from, including the gf.
-
Indeed. This is my local bakery, which goes a long way in explaining why I've put very little effort into my baking skills:https://vimeo.com/114755058
- 1 more reply
New conversation -
-
-
Does using a gluten free dough make things more difficult?
-
The re-feeding has to happen three times a day with the starter culture I bought. Only once a day for the rye sourdough.
End of conversation
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.