davina112 wrote:Thanks again guys, I take all your comments on board. I will jeep you informed how it goes. I may start myself a little diary in this section, to show my progress, if that's ok with Lord of the Lane
That sounds a good idea to keep us up to date, we could do with a "bread baking" section so we can all help each other.
I was going to do a course at one of the very few proper "real bread bakeries" here but it's £125 for an evening course which seems a lot of money!
Another thing that I have noticed when baking in general, which might just be me, but I no longer use the "fan" option as I find things bake better when just using a normal oven setting. I also think an oven thermometer is a good buy as a lot of ovens aren't accurate
There's a lot of info on the real bread campaign website about reducing all the rubbish in bread, salt being one of the things they say we should put less in. They even have a link to a site where you can calculate the percentage of salt you are putting in your bread, mine comes out at 1.33% which is too high, but apparently shop bought bread can have a much higher percentage
http://www.food.gov.uk/scotland/scotnut ... sl0oHn4XnY" onclick="window.open(this.href);return false;