On the weekend I thought I would do some bread making; I feed my sourdough starter and then referred  to  a book I recently received – Ferment, Pickle Dry.  This book has a few different sour dough recipes (among other useful things)- and a basic sough dough starter and production  leaven guide. Has any one else ever used a production leaven? This is the first time I have come across this step in sour dough bread making – and it works a treat!

                                              Organic wholemeal spelt sourdough