Monday, 30 January 2012
When I was running an organic food shop, we sold nice sourdough from the Village Bakery in Melmerby. The bakery was set up by Andrew Whitley using traditional fermenting techniques and a wood-fired oven. A couple of years ago, I was given his book 'Bread Matters' and it has transformed my bread making! He debunks the myths surrounding sourdough. You can easily make and keep your own starter. It doesn't need 'looking after' or feeding, is always ready to use and is very active. When you are busy it is easy to forget that you are supposed to be making the bread and the dough escapes:-
Check out his website here. You can even go on a course, but not until you've been on a spoon carving one first!