doh!! (in the homer simpson sense that is!)
sorry! i had already ordered the 1kg bags x6 before you had posted! And i begun a dough last night for tonights eating
Autolysed 650g flour with 500ml levissima water from italy and 2 x blocks of yeast, not sure how much is in each - prolly
15g-20g i think
<EDIT> they are 25g cubes of fresh yeast, so i used 50g total.</EDIT> - also from nifeislife site, this afternoon will knock it back and let it proof one last time before baking it
where in the UK are you from ernestrome?
<EDIT> Ernestrome, do you have a starter which you use and you like? I was looking at trying one sometime but the only place i could get one is in the US it seems, do you have some spare by any chance - i would gladly pay the postage and however much for an airtight jar to send it in?! And would I be able to pick your brain about them?!
- I would like to know what exactly they are, who makes them and how. How does one ''feed'' it, how does one incorporate it into a dough? Do you have a decent recipe that I could try out? - please post back in here, but you can catch me on msn if you have it or pm me to discuss the matter further if you would be kind enough to share some starter! Many Thanks</EDIT>