Baking in lockdown... My father taught me to bake bread, but for years now I haven't had the time to pursue the pure joy of a skill learned in my youth. That's one of the things that lockdown has given back to us all... Time. Of course, with time came scarcity of flour and yeast, and while we can mostly get flour (even if in 16Kg sacks) yeast still remains elusive. So, the choice was obvious, go with sourdough. I found Freshly Fermented and was able to select the San Francisco starter I wanted. After a few attempts at breads that were tasty, but not quite baked to perfection, I acquired a Dutch Oven from Freshly Fermented as well. Now, I have a living starter that is producing loaves that are so good I am proud to share them with a couple of families that have to self isolate. Nothing brings a smile to someone's day like a fresh warm sourdough loaf that has to cool for another few hours just to heighten the anticipation. The instructions provided by Freshly Fermented have been clear and correct with only one exception. I did have to find an article by a specialist sourdough baker to finally get baking instructions and temperatures for the Dutch Oven that work every time. I will surely continue baking long after lockdown has been lifted. Nothing is quite as satisfying as putting a smile on someone's face and keeping alive the memories of baking with father