This is stunning! My go to potato dish, if I want to impress folk.

I do! It saves time and in my opinion, makes no difference.

I put the seeds in with my 200g home milled flour and then scald all of these together in 400g of boiled water (left to cool for 5 minutes).

Rosemary and other herbs work well too. My seed mix consists of: cumin, caraway (just a teaspoon of each), sunflower, pumpkin, linseed, chia, poppy and sesame (65g for 2 kilogram loaves).

It’s a great combination. Fresh sage from our garden, lemon zest from 1 lemon and dried seaweed. It produces a very flavoursome loaf. Our friends loved it.

No problem!

due to oils. And one of the mixes suggest red kidney beans to be ground but of course they need to be rapid boiled for 10 minutes to get rid of the said toxins (and then you can’t grind them). All in all probably a good purchase.

I still haven’t tried any recipes from it yet but there is some fantastic information in it about healthy living/good gut, etc. There are some great ideas about diversity and making up your own flour mixes (although beware if you grind your own as there are seeds which shouldn’t be milled…….

Ears on mine can be hit and miss. Mostly I find it is down to water content. Although I use the same amount of water for all my bakes, the texture of loaves varies depending on which flour I have used and how much liquid it has soaked up.

I haven’t used whey before so I can’t help you on that one. I score (and bake) straight from the fridge, slashing fairly deeply at an angle. I dampen the blade to prevent ‘dragging’. From the fridge makes it a lot easier to score.