A photo of mother and child.
Breadmaking is definitely something I'm more enthusiastic about when the weather cools - it's just more pleasurable, if not easier, when you're not resenting every minute the oven is turned on.
Most of the recipes I've been using for the last while have come from here. On the weekend though I stumbled across this book, which I have borrowed from the library ahead of buying. It's more of a reference book, a lot of theory, but as I'm interested in achieving a more artisan texture to my sourdough and using more leavens, perhaps it's the go.