Ever since I discovered, and taught myself, to make Irish soda bread at first and then sourdough bread.
Every Sunday morning, I have the pleasure of placing one or two sourdough loaves, which I have prepared on Saturday and left proving in the fridge overnight, in the oven in a Le Creuset saucepan.
The great thing about the sourdough loaves is you can change what you put in them each time you bake. Whether it is nuts or seeds or soft figs or black olives or whatever pops into my head.
And, of course, I can change and vary the quantities of different flours as well.
Every day, at lunchtime in my office, I have the pleasure of consuming what I have made with some care.
