In the early hours of the morning there are armies of bakers around the world transforming the humblest of ingredients – flour, yeast and water into their national bread: the hot crusty French baguette; dark, sweet Polish rye; fluffy Indian nan; sesame-coated Turkish simit – the list is endless.
Due to various food intolerances I have to hunt for the very best quality bread before I can indulge. Often I make my own and I find kneading the dough very therapeutic it beats slamming the door in a temper every time! The in-laws live just up the road from a working windmill so bags of wholemeal, buckwheat and spelt flour are brought from Alford, Lincolnshire to London on a regular basis.
Sourdough was abundant in Barcelona; it went down well with our recent rib feast. Making this bread is apparently according to all the books, a tricky business – it is on my challenging list of foodie things to achieve along with soufflés, meringues and macaroons. You have to make your own sourdough starter in order to begin, and as we can’t even keep a house plant alive I think that we will leave it for now!
Find out more about bread by going along to the Real Bread Festival which kicks off tomorrow, 5 October until Sunday 7 October.