Sourdough

The oldest form of bread, sourdough relies on natural air-borne bacteria to cause the bread to rise. Once you’ve got your own sourdough starter ‘activated’, a regular feed of water, rye flour and occasionally a little natural sugar in the form of honey will be enough to keep it going. And the more you use it, the better it becomes. The great thing about sourdough is that it lasts for days — try serving it grilled with sliced ripe tomatoes or anchovy fillets drizzled with olive oil. The opti