About

It became easier to buy decent bread when artisan bakeries started to spring up in London. However, leaving the big smoke for an Oxfordshire village in order to raise our two young children, it felt like I was going back to square one in my quest for “proper” bread.

I had been making bread in a breadmaker for 10 years when I came across an article about wild yeast. I was hooked.

So I created my own Oxfordshire wild yeast starter and have now been baking with it for 15 years. I have also acquired the famous San Francisco strain, an old Dorset wild yeast starter, a Polish rye starter and a sourdough starter from a bakery in North Rhine-Westphalia, the home of sourdough bread – to name but a few! I merely feed and renew these with water and flour and use them as natural leaven in my breads.

Having left my job as a corporate lawyer in the City when we moved to Oxfordshire, I was looking for something to do that I felt passionate about, and once our youngest had started school The Wild Baker was born and I began to fill my days teaching workshops on the art of baking sourdough bread.