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Wow. They look really tasty. I must look at that site later.

My first few attempts suffered, I feel, by a bit of 'lost in translation'. I was reading from an American site, and the instruction was to have the dough only slightly thicker than the consistency of batter. The bread tasted nice, but was always very round and flat. Now I'm guessing that batter in America is a lot thicker than here.

[quote:pt5eyakp]Now I'm guessing that batter in America is a lot thicker than here.[/quote:pt5eyakp]

Yep, I made some american style pancakes there at the weekend and the recipe made a batter much thicker than the type we'd usually do over here. Mind you, there were well tasty nonetheless!

Oblivious, that bread looks well tasty! My better half is on a professional baking course so I must nick some recipes and post them up! I did a Newcastle Brown Ale bread myself at the weekend which I thought was lovely. It wasn't quite up to her standards though and she didn't mind letting me know! <!-- s:roll: --><img src="{SMILIES_PATH}/icon_rolleyes.gif" alt="" title="Rolling Eyes" /><!-- s:roll: -->

Actually, now that this thread got resurrected, can a mod, or the apprentice mod <winkie> , move it into the Food forum.

Moved as requested.

Incidentally, Basic Brewing Radio[/url:1e5vj3gv] did a bit on Sourdough a few weeks ago. I didn't listen to all of it but I heard the term brettanomyces mentioned.

Find it here: [url:1e5vj3gv]http://media.libsyn.com/media/basicbrewing/bbr01-10-08sourdough.mp3[/url:1e5vj3gv]

Thanks for that.

&amp;quot;sbillings&amp;quot;:309kgpri wrote: I heard the term brettanomyces mentioned.
[/quote:309kgpri]

Is that a lambic strain?

Yes. It's one of the strains found in Lambic. It's also added to bottles of Orval.