^Yes, I feel rather greedy. Some of it's pizza flour, some of it's cake flour, some of it's pasta flour, some of it's for sourdough starter, and then there are a few other oddities, but I have to admit, most of it is bread flour...
I haven't seen that programme, no. Must see if I can watch it somehow. That said, I'm a big fan of my Netherton Foundry spun iron bread dome. Not as heavy as cast iron, so a bit more manageable and heats up quicker. Serves my purpose. As I have an ancient wood-burning cast-iron range, the whole oven holds its temperature very well. Had some total winner pizzas yesterday. Somehow just got everything right. The range is solid cast iron (no glass to the oven door) and impossible to use a thermometer. So it's all a bit hit and miss at times.
Another bread-making item that gets regular use is an Emile Henry crown bread baker. Totally overpriced for what it is, but fortunately I found it on special offer.
Will be making rye sourdough starter next week. Doubtless I'll be picking your brains.
I haven't seen that programme, no. Must see if I can watch it somehow. That said, I'm a big fan of my Netherton Foundry spun iron bread dome. Not as heavy as cast iron, so a bit more manageable and heats up quicker. Serves my purpose. As I have an ancient wood-burning cast-iron range, the whole oven holds its temperature very well. Had some total winner pizzas yesterday. Somehow just got everything right. The range is solid cast iron (no glass to the oven door) and impossible to use a thermometer. So it's all a bit hit and miss at times.
Another bread-making item that gets regular use is an Emile Henry crown bread baker. Totally overpriced for what it is, but fortunately I found it on special offer.
Will be making rye sourdough starter next week. Doubtless I'll be picking your brains.
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