Those who follow me on Twitter will know I’ve been making more bread lately: slow ferment and sourdough recipes. I’ve tried a few Leaven recipes, including Dan Lepard’s Rye starter.
I’m currently using Richard Bertinet’s Spelt, White Flour and Honey ferment starter ‘recipe’ from his wonderful book Crust. If you’re interested in making your own bread, I can’t recommend Richard’s books highly enough. He has written two so far (each includes a DVD):
Richard also has a cookery school in Bath where he teaches bread making. I’d love to do his 5-day bread making course.
In the video below, Richard demonstrates his Sweet Dough technique:
Use the following link to view Richard’s Sweet Dough recipe: http://www.gourmet.com/recipes/2000s/2008/03/sweetdough
