The bliss of proper bread

I cannot claim the gift of prophecy, but early this year — before lockdown panic-buying and the warnings of a dire wheat harvest causing bread price rises — I became a bread-maker. I dug around on the internet for a good recipe for sourdough, and found one padded out with the usual bloggery and waffle. Absent the philosophy and the pious musings, it gives a clear, sensible route to bread self-sufficiency.

Sourdough doesn’t need bought-in yeast, only a ‘starter’ of flour and water. This is often called a ‘mother’, and attracts wild yeasts as it develops; after five days in the jar it is a gently bubbling ferment of living yeasts, and you keep it going by adding flour and water to it day by day. When my son was making his own bread at university, he left his mother at the back of the fridge for more than six months, and after a little feeding it revived, perhaps better than ever.