For a number of years all the bread in our house has been home made, by me. The Chorleywood process produces bread that Clickychick's digestive system doesn't like.
My normal bread is straight forward 1:1 mix of Canadian strong white and wholemeal and it works well. I have made one or two sourdough loaves but haven't really got the hang of it. Today I was trying a new recipe/method from a back copy of Cumbria Life. I am sufficiently pleased with the result to blip it. However I think either my tin is too big or I need a more lively leaven.
I hasten to add the shot is a purely record shot, I have made no pretence at making the shot better looking etc.