Way back in 2019, I used to run a great sourdough course with my friend and fellow fermenting enthusiast, Vicky, in her fabulous kitchen at Starnash Farmhouse. Fast-forward to now, and the philosophy behind our baking - to bring the wild levain process to anyone who wants to make their own bread - has been …
Sourdough September 2020
It's a very different Sourdough September this year. To me, flour and bread baking have been emblematic of Lockdown, and perhaps an appreciation of the fact that flour needs to be sown, grown, harvested, and milled before it can be brought to the shelves of our supermarkets and farm shops has filtered in to the …