Sour Dough and Scrubs Photo by Catherine Boardman Cynthia's doing her bit It was Jerome’s idea, in the absence of yeast, (goodness knows where it’s all gone) to have a go at sour dough baking. He and Hilary have been at it since lock down and are producing the most glorious crusty loaves, if his Facebook posts are anything to go by. It takes a bit of faffing about but Arraminta and Cook were keen to try, so I've left them to it. Anyone who has tried sour dough making will know that the process is more about throwing ingredients away than cooking, and every morning for about ten days, there has been a nasty blob of gloop in the sink, and another cup of flour and water added to the mix…plus a good couple of ounces on the floor and work tops. We had yet to see a loaf. ‘It’s a living orgasm, madam’, Cook explained. ‘Slow and steady is always the way. You can squeeze and slap it about as much as you like but you've got to let it get itself
