One thing I really enjoy is making sourdough bread in all shapes, sizes and flavours.

I could tell you that as a microbiologist I’m fascinated by the billions of microbes doing their thing.

But it’s not true.

I just like eating really good bread.

Cut in slices as thick that many people would consider the slice to be the whole loaf.
With lots of butter (you need a lot of butter when the bread is the thickness of your underarm).

And I love the soft texture of well kneaded dough.

I find it fascinating and very sensual when the initial mix of flour and water turns into a dough and then transforms into the softest material and the most delicious density and texture.

But the best part is the first 10 or 15 minutes in the oven.

I sit on the floor and watch the dough rise and slowly turn into bread.

This is followed by one of my favourite moments: I squeeze the fully baked bread and listen to it.

And then comes the next best part: ripping out a big piece of the freshly baked bread and tasting it.

Delicious!

What would people be surprised to learn about you?