For the last three months, we've been making our own bread. It's gotten to the point where 1kg bags no longer cut it; we bought our first 12kg sack of flour today. Yeah, we're turning into those people.

Without my own science lab, I can't say whether homemade bread is objectively better than bakery stuff or carefully formulated factory bread. But I am loving the process of doing this myself, and making time to think about what goes into an oft-overlooked staple. So, as far as I'm concerned, there's something special about homemade buns and loaves.

We use Herman the German sourdough starter. It's meant for cakes, but we're not big on sweets in our household. Using it for bread is perfect because we are big eaters. The dense and filling end product suits us just fine.

Fancy a super simple sourdough bread recipe?

Feeds 2 people.

500g plain flour
240ml lukewarm water
1 tsp salt
1 cup of Herman

Mix ingredients.

Knead for 10mins.

Leave to rise for at least 2 hours.

Bake @ 230°C for approx. 20 min.

Tap bottom with a spoon. If it sounds hollow, it’s ready.

That's it. So easy, huh? :)

My best results come from kneading for 10 minutes, leaving for 10 minutes, then kneading again for another 5. The crumb turns out nice and smooth.

This recipe makes a nice loaf, but in my opinion, eats best as 6 little buns.