While I've been baking on-and-off for decades, I've recently discovered a new realm of experimentation in sourdough. It's all of the challenge of bread-making with the added complexity of capturing and then nurturing the yeast colony that makes up your sourdough starter.

We started with some random rye flour and tap water and within a week had a workable yeast culture that's gone on to make us months of tasty homemade loaves.

Within the family of sourdough there's also a huge range of recipes, from the basic boule (see above) to the heavily enriched (almost cake-like) brioche.

Matt Mohan

Matt Mohan

Toronto, Ontario, Canada