I make all my own bread, and thanks to Annalisa Barbieri I make sourdough.
Hearing that I made a lot of bread she gave my wife, her colleague, a jar full of starter for me, about a year ago. My daughter quickly recognised the living yeasts as the closest thing we have to a pet animal, and named it Squidgy. Each week, and often more than once a week, Squidgy goes into making a new loaf, and a chunk goes back into Squidgy’s jar.
(If not fed in this way Squidgy might go off. That is why my brother in law looked so pained after I asked him to look after our pet during the two weeks of summer holidays. ‘I didn’t realise what I was taking on,’ he said.)
Usually I congratulate myself that the latest loaf is the best ever, though not always. Here is today’s - a classic. I used about half organic white flour, and the rest was a mix of wholewheat spelt and rye.