At Friday’s demo we learnt that sourdough bread had no need for baker’s yeast – it simply harnesses the ambient yeast in the air. Once you’ve made your leaven this can stay with you for the rest of your life.
It’s best to use non-chlorinated water and in this case bottled or filtered water is important.
There are 3 stages: a) making the starter b) making the sponge and c) making the bread. This process takes 2 days and those brave people out there interested in the recipe drop me a line.
