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Soda bread - 300g flour, 250ml buttermilk, 1/2 tsp salt, 1 tsp bicarb. Mix it together, divide into two, roll out to ~1cm thick (round and then into quarters would be traditional), cool in a medium pan for about 6 minutes each side.

Wheaten bread (sorry for the oz measurements) - 2 tsp baking powder, 12oz wholemeal flour, 4oz plain flour, 2 tsp bicarb, 2tsp sugar, 1/2 tsp salt, 1tbsp golden syrup mixed with 2oz melted butter, 300ml buttermilk - mix it all together and put in a loaf tin - cook at 200 deg for 35/40 min

Looks good, did you follow a recipe?

Fresh doughnuts rolled in sugar and cinnamon are amazing

I tried the Russian Rye bread which uses discarded starter. It is quite close to german rye bread you can get in the supermarket in consistency, with a sweetness from the treacle but quite sour from discard. Very good with butter and I imagine cured meat and pickles (but we have none).

Add yeast to some warm water with a teaspoon of sugar, give it a stir and leave it for 10 minutes. There should be some bubbles

Maybe check if your yeast is alive? Or there is an app imaginativly called the pizza app where you can input temperature, flour, hydration, time etc and get yeast weight out.

Marinara?

With limited knowledge based on buying in Edinburgh

House is advertised at £500 000
House valued by independent £525 000

House sells for £600 000
Sale price + fees = £630 000

Bank takes maximum value of house as £525 000
So the breakdown of what you might need to buy the house is

Cash Deposit (20% of £525 000 = £105 000)
Mortgage (80% of £525 000 = £420 000)
Cash to get from £525 000 to £600 000 = £75 000)
Cash to pay fees = £30 000

So total cash to buy the house with a 20% deposit = £210 000.

For mortgage purposes the bank don't value the house with regards to the sale price, they value it based on the price in the report which you could request on rightmove, ESPC etc.

We used Harper Macleod off a recommendation from a friend, I guess I'll echo what they told me. More expensive than most but the were switched on, worked hard and moved quickly.

Pizzas all look good! One of ours from tonight.

Oven is warming up, excited for a pizza!

Yeah I would like a wok burner too!

Thanks all

A Di Maria, looks great. Shipping feels reasonable too.

I'll try continental foods as well as they're close by. Only downside is fior di latte comes in 3kg packs.

Valvona and Corolla are good for some things, but I've not seen fior di latte there.

Frustratingly I am in Edinburgh, I'm guessing the supplier isn't selling to public?

Where do you order from?

I have tried to get a second starter going using rye flour + 25g white/wholemeal starter each day. It doesn't feel like it's got any life in at the moment even though I think rye should make it more active.

Is there anything I should be doing, other than refreshing each day and persisting?

Cobbled together most of the ingredients for the sourdough hot cross buns posted earlier. So hot cross buns -the cross -orange peal +marmalade glaze in a muffin tray. Cheesy loaf from this morning and the other two from earlier in the week. Soda farles too. A lot of bread eaten between two of us.

Incredible

Same one as us I think. I find oats a little bit gelatinous but between making cycling rice cakes and everything else we use it 10+ a week.

I presume you have a good rice cooker if you eat lots of Vietnamese and Korean food?

Prices pretty reasonable. Bags are packed in cardboard boxes, and big ones separately ie 2x25kg turns up in 2 boxes which fit each bag.

I don't remember reading good things about the pellets either.

At the moment I am baking most days, so don't waste much. But I would like to try this recipe at some point where you save the discarded starter and use it in place of levain.

The screenshot is from The Sourdough School

I was up at 5 after a migraine and got a slot.

I went for a full size GI metal perforated with a chopped down handle, and use the Ooni one for taking them out and turning it on the peel.

I kept having failed pizzas because they were sticking to the Ooni peel, but with combinations of more flour / polenta to make sure that it was sliding off, I was getting burn bases. The Ooni perforated one would have probably been fine too, or even a wooden one, I was just frustrated and know that I'm a sucker for an upgrade so just decided to go for the one which felt like the best option straight off the bat.

My boss does it every day, and mostly it's OK. I can't remember exactly what the problem with the trains was, something like the timings meant we would always have to travel separately. Everyone has different priorities, of course, but we decided that it would be ridiculous to want to move to Edinburgh and then not live in the city.