This time ive been messing about making my own starters (yeast) using flour and water, some time and feeding it once started. Then trying different recipes and flours, mainly Rye, strong white and plain
Ive had some success with the sourdough but its an acquired taste so going to tweak that one with hopefully some sound advice from the hairy bikers when their new book arrives. Bakeation has been an excellent series.
The Starter bubbling away after several days feeding.
Sourdough Rye bread
The Soda bread was a great success and I used buttermilk in these ones. Taste great and no fuss.
The recipes were based on various ones gleaned from the web and River cottage books.
Kneading a great de-stresser
Soda bread, what a bannock is trying to be.
I'm going to try spelt flour in the next batch of loaves, some with normal bought yeast and some with the homemade starter in various amounts.
I get great satisfaction in making bread and finding the time to do so, instead of spending a fortune at the supermarket or buying tasteless chemical rubbish.