Making Bread Tips?

[NotQuiteCockney]

I'm just starting to think about making bread. I made pizza dough, using a Jamie Oliver recipe, and that went fine. Only ...

1. how do you do the whole well, water, thing, without getting yeast and water everyewhere?

2. how much does flour freshness matter? My strong brown flour was actually, um, off (but unopened ... I am replacing it). I remember a friend saying freshness really matters, particularly for brown flour. I live in London. Is there somewhere special to go?

3. where/how can I get interesting flour? A local deli stocks a rye sourdough that makes me, literally, drool. I know sourdough is a whole world of weirdness, but if I wanted to have a go, how would I get the flour? Also, I want stoneground flour ...

I always have perfect bread my trick.........

use my breadmaker

I am thinking about a breadmaker. But I like the kneading etc. And we have so many kitchen gadgets ...

(Also, I know my MIL bought my FIL a breadmaker, and I'm pretty sure he's never used it ... but the subject sets off arguments, so I don't know how to go about pinching it ...)

The well thing is easy. You just make a biggish dip in the flour and gently pur the yeast liquid in. Thgen flick flour from round the edge until the liquid is just covered. Leave it in warm place for about 156 mins then add rest of liquid and knead.

Waitrose is best for flour I think - Canadian strong. Some delis and garden centry shops (!) do interesting flours - seeded, tomatoey, garlic etc. They come from specialist farms. Its a matter of looking out for them, and luck!

"pour" not "pur"! sorry.

about 156 minutes? Or 15 minutes?

15 minutes!!!!!

I think I ought to go to bed now!!!

dove farm flours are good & widely available. i use the instant yeast normally with no problems. add any interesting seeds you have lying around (pumpkin & sunflower both work well). i always make a big mess of the kitchen. have a breadmaker but it's a cheap one & the handmade bread i make is sooooooooo much nicer.