In my previous entry, I blogged about the latest attempt in my years-long desperate journey of trying to make baguettes, as closest as possible to the real thing, only using a mixture of various flours easily available in UK (without having to buy real Type 55/65 in bulk to save P & P and risk of all the bags get infested by flour bugs, again).
As I said in my first blog entry, I made a new WW sourdough for the friend, this time with CORRECT amount of salt. And this is how it came out.
…..with a better ear…..
So here’s my first blog entry here at TFL. After lurking and secretly stealing and borrowing brilliant recipes and ideas from wonderful TFLers for a few years, only contributing very occasionally to the community with odd comments here and there, I decided (nudged by my fellow Essex TFLer, maxwellion) it’s ‘bout time I should pay back my long-overdue debt with some humble offerings of my recipes and what I’ve learned from not-always-perfect bread making experiences.
