I know that I am a boring fart, but all I wanted to do was to make a loaf of bread without using a rising agent. It basically became a war of wills. The sourdough starters I'd tried so many times and it always ended in tears. So I just wanted to make one loaf from a sourdough starter I'd made. I think it's prime-evil. Like rubbing two twigs together to make a fire. Which I have in fact never done.

Now I have (the bread not the twigs), I have concluded what I think I always knew. I don't like most sourdough. It's sour.

So I have gone back to a method that I devised for myself when sourdough had failed every time - but produces for me a bread of really good character and taste and a depth and personality and is also so much more easier. Basically I make a poolish / biga starter. I just seed some flour and water with a few grains of yeast and allow it to mature and bubble for two or three days or so and use that. It is allowing that time that adds the flavour and depth. It is a compromise, but a compromise which gives a result that I prefer.

It gives personality and depth of flavour - and produces ciabatta, focaccia, baguettes, pizza and I even use it for bagels - and is an easier less demanding child than sourdough and gives in my view and to my taste a better bit of bread.

Does anyone else regularly (often) bake or even think about bread any more?

I was a bit suprised that more than one person was interested in sourdough and I am sorry if I have let anyone down by this drawing of a line.