Sigyn's blog

I have been baking most of my life, the quantity and variety of baking has diminished as my family grew up and I became more careful about what I was eating. I was still baking bread in my usual way, using basic bread flour and commercial yeast, with little variety in flavour, shape or style. I make preserves every year, clementine marmalade, jam from a variety of soft fruit and indulge in the baking frenzy prior to the festive season.  I was however in a bit of a bread rut.