What have I been up to since moving to Scotland? Apart from getting to know my local area and taking a sabbatical from work? I’ve been learning to make sourdough. My friend Jim started me off with some advice and I haven’t looked back.  Sourdough is much kinder on the gut than modern yeasted bread. The wild yeasts get to work on the carbohydrate and start breaking it down during the long fermentation stage. By the time it reaches the gut is is easy to digest. I have been experimenting with all of the heritage flours, Emmer, Khorasan, Maris Widgeon, Rye and Spelt. All organic and taste so good. For further info and pics go to Heritage Bakehouse