Twitter has also got me my first baking commission with @whwlatest on the look out for some gluten free bread. I've had some flour in stock for a couple of weeks so decided to give it a bash today. It actually turned out quite tasty, more like a crumpety milk loaf then a crusty bloomer, but would make a decent bit of substitute toast to satisfy an emergency bread craving. Looking forward to re-baking it for public consumption and seeing how it goes down with those who need it.
Whilst I was waiting for that to bake, I also dug out the bag of spelt flour that had been waiting to be tried for a while and adapted a Richard Bertinet recipe for honey and lavender bread. All was going well until the final transfer to the oven when it deflated somewhat leaving me with a strange looking but heavenly smelling loaf. The lavender was subtle and the nuttiness of the spelt balanced with the sweetness of the honey to give a great tasting, unusual bread.
Twitter is a very strange and wonderful thing. It draws you in, introduces you to like minded people, and provides an amazing platform for marketing, motivation and distraction. I've shared today's experiments with the inspiring @thoughtfulbread who are busy baking on a much grander scale at the other end of the country for some foodie feedback and will let Nigel Slater know that his Brownie recipe is indeed a winner later. It's all very strange, but it keeps me working towards the dream. Just don't tell my mentor @PosiOut about my lack of business planning progress!
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