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I'd agree: my understanding, admittedly as a long-time ex-pat Geordie, is that to "stot" something is to throw it against something hard. Nothing to do with bouncing, indeed my expectation would be an absence thereof. —Vom(talk)14:41, 5 March 2016 (UTC)[reply]
As a Geordie growing up in Newcastle as a teen in the 1960s, "It's on the stot" was a euphemism for having an erection. I suppose "on the bounce" would be good translation! --MichaelGG (talk) 06:38, 21 March 2017 (UTC)[reply]
Future breadymologists researching for this article might like to look at the Scuffler (West Yorkshire - specifically Pontefract/Castleford & area) which sounds suspiciously like Middlesbrough's fadgie mentioned in this article. —Preceding unsigned comment added by Mantavani (talk • contribs) 00:08, 6 March 2010 (UTC)[reply]
"One chief characteristic is the heavy and dough-like texture of the bread. Though leavened, its taste and mouth-feel is heavy and very reminiscent of dough. It is heavy and dense"
none of this is in the slightest bit true. This is clearly written through hearsay by somebody who has no idea what this bread is actually like. It's a perfectly nice light bread full of air holes, not in the slightest bit stodgy or doughy.
