Bread.

When I am not reading, writing or teaching, I am either looking after my two lovely, sometimes unruly daughters or baking ancient grain breads. In fact, my breads are a bit like my children. I’m proud when they actually turn out, so here are a few shots of loaves that made the cut. They are all baked with Spelt, Ur-Rye, or Gold Wheat, and exclusively with sourdough.