I started making bread in the area set up for the purpose in the kitchen (Blog, July 1st, 2022) about mid-September and have had a testing time! There have been several failures and near misses, but by the end of October I had produced my first satisfactory loaf, a mix of white, wholemeal and rye flours. I started my own levain (or sourdough) culture, because it is the character and nuances of flavour that this gives that interests me in bread-making. It represents working with the diversity of natural yeasts (so organic flour is essential) as opposed to the ‘monocultural’ store-bought yeasts, and learning from the infinite number of variables that this presents; it is thus in keeping with the ethos of the Sombrun Forest Garden Project. I hadn’t actually made that connection until a friend pointed it out to me the other day, and really it means that the process is the goal, and that the bread produced at the end is a bonus, particularly if it looks and tastes as good as in the photos below!