[Scribbler]

We're off to Yorkshire for a week in March. I've mentioned to Mrs Scribbler that we'll have to take the starters...

She took it quite well.

[compostqueen]

As long as they don't take up her space in the boot. You'll have to leave your golf clubs behind   

Oh silly me. They don't play golf in Yorkshire do they 

So, have you gurgled sites for good bread to be found on your travels? 

I made another soda loaf yesterday but donated half of it to my brother as he'd just turned up as it came out the oven. My husband looked very sad to see half the loaf disappearing out the door   

[Annen]

I've given up on the sourdough, it is too much of a responsibility for me 
The bread tasted good, I will admit, but not quite good enough to warrant all the attention it needs.  All my loaves turned out a bit heavy even though I was using a mix of white and wholegrain/rye, so I gave my starter away to a good home and breathed a sigh of relief.   

Back to the breadmaker, but I have learnt something, and now use spelt flour instead of white as I think it gives a better flavour.

Thanks for the support 

[compostqueen]

Spelt is good for biccies and cakes too 

[Scribbler]

They do say that fresh yeast gives a better rise than either dried or fast acting yeast. I'd recommend you try this. Got mine off ebay at Online-bakery-UK. Either keep it in the fridge for up to two weeks or freeze it.

[compostqueen]

I get mine from Tesc* but I might try and get some of the Swedish organic stuff which comes in the 50 g block. You can buy it from Waitrose. I would if we had one 

Got a sourdough wholemeal rising at the moment and a sourdough rye premix going 

[compostqueen]

This is the all-wholemeal sourdough. It's turned out pretty well I think and it sliced really well.
The taste is very good indeed.  I was worried when it came out that it seemed pretty sticky but on reading the instructions again it did say that sourdough does need to be left and eaten the following day. This morning it's fine and sliced up a treat

[Scribbler]

Yes I've noticed this when its fresh too.

Also it keeps very well compared with Chorleywood stuff.

[surbie100]

Can I ask a very novice question - do you make soda bread with normal flour or with bread flour?

I'm just attempting Lorraine Pascal's recipe after lurking on this thread, and my loaf has lifted up on a 'foot' like a macaroon. 

[compostqueen]

I just followed her recipe to the letter and it was gorgeous    Have you veered off the recipe.  You have to act fast once you've tipped the buttermilk in as it immediately begins to rise. You get a minute as the recipe says

I used the rye starter today to make a white loaf.  It rose beautifully

Making Dan L's starter now with the raisins and yogurt in

[Scribbler]

I think my white loaf with rye starter is my fave. But tomorrow I'm trying it with his white starter instead, fitting it around some work that's come in. Quite easy when you can actually assemble a loaf in about 15 minutes and then leave it for 5 hours or so while you get on with other stuff.

The more you do it the quicker it gets I find.

Iching to make something for other people though. May do some flatbread for visitors on Saturday. Maybe his focaccia. Or maybe Lorraine Pascale's.

[surbie100]

I just followed her recipe to the letter and it was gorgeous    Have you veered off the recipe.  You have to act fast once you've tipped the buttermilk in as it immediately begins to rise. You get a minute as the recipe says

I used the rye starter today to make a white loaf.  It rose beautifully

Making Dan L's starter now with the raisins and yogurt in

Followed it to the letter too, using bread flour, except that perhaps I wasn't quick enough. Tasted nice, if quite sweet from the treacle. I'm new to non-standard bread-baking, so hopefully practice will make perfect!

[compostqueen]

Did the recipe say bread flour?  I think not,  it said plain and wholemeal flour 

[compostqueen]

I think going off piste with bread making is an interesting journey    You have to learn from your mistakes. It's a bit like alchemy though and I've not got a scientific bone in my body so it's a bit of a dark art to me 

All your mistakes will be edible ones though so no worries.  If all else fails, spread jam on it. Job's a good un 

[surbie100]

D'oh! I assumed it must be bread flour because it was a recipe for bread.
We've still got half a loaf left for toasting. Next time....

Thanks for the pointer!