satisfaction is a shared loaf

There was a very brief reference to us in the Saturday Guardian a few weeks ago and it prompted a reader called Pete to get in touch via email. We wrote back and thanked him for his positive encouragement and said we'd look forward to meeting him when he travelled up for the Huddersfield Contemporary Music festival in November. Then a week later he sent this email through which filled me with pride in his endeavours:

"Hi Dan and Co.,
just thought I'd let you know that inspired by reading about you in the Grauniad, I have now got my Arnside sourdough culture up and tottering, and risked a first bake off it today.

I've used Dove's rye and Carr's wholemeal in the culture, with good old lake district water, and Carr's white and a bit of rye in the bread. It's risen surprising well (that's a daily breadmaker 450g measure split over 2 tins) and the crust is encouragingly crunchy, and the inside is nice and open and bubbly. So this marks the beginning of PT's sourdough phase!

Pete. T."