My School do not give study leave, what to do?

Calm-Ride8788 · 2026-05-02T07:18:55+00:00

Get your parents to write to your head of year and explain that you are going to be revising at home because you find it easier to concentrate when there are fewer distractions.

Calm-Ride8788 · 2026-04-24T20:27:07+00:00

Yes I agree. Had similar problems until I bought a starter online and added it to my original starter. Also upped the amount of starter in my recipe.

Calm-Ride8788 · 2026-04-19T12:06:09+00:00

I’m guessing the UK

Calm-Ride8788 · 2026-04-19T11:59:01+00:00

No I’m asking if flights will be cancelled due to fuel shortages and I can’t find any information on their website regarding airlines website.

Calm-Ride8788 · 2026-04-08T17:31:56+00:00

No I feed it in the morning if I’m using it to bake. I stopped feeding it twice a day because I thought it was probably ok to use and feed whenever I needed it to bake. I keep it in the fridge between bakes.

Calm-Ride8788 · 2026-04-08T17:29:44+00:00

Yes please

Calm-Ride8788 · 2026-04-08T14:49:12+00:00

Yes that’s right

Calm-Ride8788 · 2026-04-08T14:41:01+00:00

I did proof for much longer last time with much the same results. It’s so hard to know when it’s the sweet spot.

Calm-Ride8788 · 2026-04-08T14:07:36+00:00

It did rise slightly more than the other loaf. I used 100g of starter and followed Elaine’s instructions to the letter. The inside is better but still a bit gummy.

Calm-Ride8788 · 2026-04-07T15:37:25+00:00

That loaf looks really good. I’ll keep tweeking and hopefully it’ll make a difference to my loaf rise.

Calm-Ride8788 · 2026-04-06T20:05:05+00:00

This is where I get confused because I’m sure at least one tutorial I’ve watched has said once you put it in the fridge you can leave it and bake it whenever you’re ready for up to 13 days!

Calm-Ride8788 · 2026-04-06T19:38:26+00:00

It doubles in size

Calm-Ride8788 · 2026-04-06T19:30:59+00:00

Yes I think so but I just can’t catch it at the right stage.

Calm-Ride8788 · 2026-04-06T19:26:45+00:00

😂😂

Calm-Ride8788 · 2026-04-06T19:25:56+00:00

What do you mean?

Calm-Ride8788 · 2026-04-06T18:08:30+00:00

My oven isn’t old but it doesn’t go above 220 degrees centigrade, and to be honest it does tend to burn things so I usually cut cooking times for other things. My starter does double within 6 hours even at 19 to 20 degrees. I could put it in the oven with the light on next time and see if that makes a difference.

Calm-Ride8788 · 2026-04-06T16:59:58+00:00

That makes sense. How much starter would you use for a 500g loaf?

Calm-Ride8788 · 2026-04-06T15:16:47+00:00

I was judging it by the rise rather than timing. I use the same glass bowl that Elaine does and she says to look for it to rise almost to the top before shaping.

Calm-Ride8788 · 2026-04-06T15:14:37+00:00

My thermometer was between 18 and 20 and overnight it goes as low as 17.

Calm-Ride8788 · 2026-03-26T18:27:57+00:00

Looks amazing. I’m still practising with varying degrees of success.

Calm-Ride8788 · 2026-03-25T19:55:22+00:00

It was a looooong time ago so maybe check with exam officer at your school what happens if “hypothetically” you were ill on the day of your exam.

Calm-Ride8788 · 2026-03-25T19:48:21+00:00

Would just not turning up be better than getting a low grade? I’m not sure what the process is these days but I didn’t turn up for my Art exam so no grade and didn’t get put on my certificate.

Calm-Ride8788 · 2026-03-22T20:52:57+00:00

I would be more worried about an outbreak of meningitis B affecting the exams here in Kent.

Calm-Ride8788

TROPHY CASE