I have to record how proud I am of my latest experiment. I've been baking a loaf most days for the last month or two, but this one is different - it doesn't have any shop bought yeast in it! It's a sourdough made with "wild" yeast which gives it a generous acidic flavour.
Here's how it started out:
Loaf rising in cheap "banneton"
And for good measure here's a rye flour cousin:
In the past I have been a purist about adding commercial yeast to sourdough, but nowadays I have become more pragmatic. If the results are good (light, crusty, tasty) then commercial yeast is a perfeclty legitimate ingredient in my book. All the same it is nice to prove you can make a decent loaf without it! Also the flavour is addictive and you will find yourself adding some sourdough starter to all the bread you make to give it that lift that you don't get with supermarket bread. Once bitten...