Jonathan Helm, a professional musician based in Penyclawdd, Monmouthshire.
I have always had a passion for food, drink, and cooking especially in beautiful Monmouthshire with its abundance of talented producers, farmers, growers, and eateries. I started using a sourdough culture about 5 years ago instead of cultivated yeast. It required a different set of skills and lots of patience to learn how to control the fermentation process and the longer time schedules involved.
A loaf can take up to 36 hours to develop flavour from start to finish! The best thing is the ingredients- flour, salt, water..that is it! I use organic flour from Shipton Mill , Gloucestershire, they have a passion and understanding of grain, flour, and its applications - it doesn't get better than their product. And of course our very fine Monmouthshire water.
It is believed sourdough has many health benefits as well as improved keeping qualities. The bread can often be seen with a darker crust - this gives the bread improved flavour. I hope you enjoy.