Sorry I'm late...

I know my three readers must be wondering where I disappeared to- it's frantic here.

Looks like we'll be moving sooner than we thought, much sooner...and with the added stress of not having an income in 4 weeks, there just seems no time for the puter (naturally).

Then I've been out all day today with the tinies, having lots of fun...I'll try to write in the next day or two.

Meanwhile, the sourdough is dead easy...basically it's this.

Get some filtered water...if nothing else (and this is all I did) make it un-chlorinated by leaving water in a glass jar or jug uncovered in the fridge.

Mix equal quantities of (preferably) wholemeal flour and filtered water in a glass jar.

leave for a day or two...the website I saw said two days, mine was ready in one (however, it's suddenly got much colder). Leave the lid loosely on, or (as I have done) a large-mouthed jar with a towel over it.

The bacteria necessary to "catch" a sourdough starter is already in the bread- it doesn't need to be open to the air.

When it starts to smell sour, and this is a judgment call really- I wasn't sure initially...out 1/2C flour and 1/2C water in the jar and mix.

When that gets bubbly, or sour-smelling and rising, add another cup and leave that a few hours to get really bubbly.

If it doesn't bubble you get a hopeless loaf, which is pretty good for mousetraps- but not right, lol.

Once that's ready, add more flour to knead it, then leave it *again*, this time in a loaf tin, oiled and lightly floured. Bake for 35-45 minutes in a moderate oven.