Hello all :)
I'm Laura and I'm from near Newcastle in the north of England. Been baking bread on and off since OH and I moved in together 2 years ago. Was put off by a gluten intolerance scare but found I can eat small amounts wheat as well as larger amounts of non-wheat grains - my current favourite is spelt. Decided to join here and jump back on the breadmaking waggon and I'm currently working on my first sourdough. Judging by the detailof some of the recipes here, I have a lot to learn. It feels a bit daunting tbh!
Welcome, Laura!
In no time at all you will be immersed in more bread stuff than one one should ever be subjected to. But, in no time at all, you won't feel ..... so daunted. Bread making can be as easy and fun as can be once you get the hang of things and the basics down. Not difficult at all and more like an adventure travelling to new lands with a free tour guide!
Ha[ppy baking.
Hi Laura,
I'm just up the road from you, in Powburn, near Alnwick.
Welcome to TFL
Best wishes
Andy
Hi Laura,
I'm in Newcastle, and part of an Artisan Baking Community making/sellings breads, putting any profits to community use.
We would welcome you joining us - If this interests you then send me a private message on this site and we can have a chat to discuss how we can help each other - Our group has a meeting every Monday evening in a pub in Gosforth.
Hope to hear from you.
Best wishes and happy baking.
Brian
That sounds great although I'm not sure I'd be able to get to Gosforth. I actually live in Chopwell, about 13 miles from Newcastle but it's the closest town and I don't drive. :(
Laura,
Sorry to hear you are unable to join us at the moment - I feel sure that we/you would both have benefitted.
This site is great - You will learn lots just from reading the handbook and lessons etc by clicking on the links at the top of the page. Once you have researched any questions you may have - If you do not find an understandable answer there are plenty of kind hearted experts here, ready and waiting to give you the benefit of their knowledge and experience.
Happy baking, and if your circumstances change get in touch if you would like to join us.
Brian