by Dan Lepard
4th Estate, 2011
Hooray for me! I did it! I did it! I made proper sourdough bread with no yeast except what I had managed to generate in my starter. And look, it had lots of air bubbles in it and it tasted perfect - chewy and sour. I had a bit of trouble with the crust, because Dan Lepard really expects quite a lot of input from you in terms of flicking back and forward from one page to another in order to apply what he says in his quite dense explanation to what you're doing on another page. However, the explanation helped, and I feel sure that having it explained thus will give me a better grounding for experimenting than just a Delia-type recipe where you follow each step precisely and must use the appropriate-sized tin to ensure it turns out right. I have to say, no one else seems to be quite as excited by this as me. I can't understand this. Isn't is AMAZING that you can make bread with flour and salt and water and heat and time and NOTHING ELSE? They were pretty complementary about the taste though, and I'll have to get a move on with the next batch because the breadmaker's had it (again).
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