Over the last month or so the boss has gradually mastered the art of making traditional sourdough bread and this loaf made with locally ground flour and baked in a covered stone mould has turned out brilliantly.
Apparently sourdough is one of the earliest kinds of leavened bread that there is. It takes six days to make the starter or levain from just basically flour and water and then you can start the loaf. Retain some starter, feeding it regularly and off you go again, bit like having a pet really. Now you know, and also the left-over starter makes fantastic pancakes and waffles.
As chief home-made bread taster, a position of great responsibility that someone has to carry out, all I can say is that it tastes brilliant. Particularly as a double decker, three slice egg and bacon sandwich, or a sausage and fried onion sandwich.
I think I'm feeling hungry now. How about a hunk of bread with cheese and onion and a pint of IPA?
That works for me.