Location: United Kingdom
Profession: Home Baker
About
I regularly make sourdough for family and friends.
I toast it and also make bruschettas.
My Work
I am retired and live in a Buckinghamshire village.
I first learnt about sourdough on two courses run by Richard Bertinet and used his techniques for more than 15 years. I baked in an AGA in my previous home.
On moving I was introduced to the Sourdough Whisperer and using a friend's starter originally from River Cottage have been making sourdough in my fan oven using a Dutch oven. The results have been superb and I am experimenting with brown and seeded flower.
Passionate about Baking as Lifestyle Medicine
Baking bread gives me a sense of satisfaction and control in the same way as keeping chickens gives me control over their welfare and the quality of eggs.
My Community
My village of about 600 people runs a Village Produce show and this year I won best in show for my sourdough loaf (pictured). This has generated a lot of interest from local people who imagined this form of bread making to be very complicated.
I have already passed on my knowledge and some of my starter to two interested locals and would like to pass this on to others.
People are surprised when they realise I only use flour water and salt plus starter and compare this to the list of additives on commercially produced bread.
Awareness and interest is growing.
How I use BALM Protocol
To share with others