2025-12-11
This is a very pertinent video that everyone can learn from.
Speaking personally, from my own experience, I can't recommend this enough.
Yes it's true, I bake my own bread from organic stone-ground "ancient grains" (mostly wholegrain rye and spelt, these being commonly available in the UK).
If you're looking for bread like the supermarkets sell, you're looking in the wrong place, but they do sell the flours. And yes, they are more expensive, but I wouldn't willingly go back to bread made from modern wheat (a yeasted spelt loaf is an acceptable and quick substitute, and makes cracking toast!).
It takes a little practice, but once you get into the rhythm of sourdough, it's easier than timing the rising falling and kneading. Yes it's slower (measured in days) but takes up less of my time (I don't need to knead and it can be left to rise overnight!). So it's mix, overnight rise, bake, top up more sourdough starter and pop into the fridge ready for next time ...
Anyway, enough of my views, on with the video!
(21 minutes)
Like / Dislike this video here.
