Fake-Faux: the word is "inured"

   Use Your Loaf!

Organic, stoneground wholewheat flour (from Shipton Mill), water, salt and yeast. No fat, no flour treatment agent: L-ascorbic acid (E300), no bleach, no reducing agent: L-cysteine hydrochloride, no soya flour, no emulsifiers: Diacetylated tartaric acid esters of mono- and diglycerides of fatty acids, Sodium steoryl-2-lactylate, Glycerol mono-stearate or Lecithins, no preservatives: Calcium propionate or vinegar, no enzymes: Alpha-amylase, Maltogenic amylase, Oxidase, Protease, Peptidase, Lipase, Phospholipase, Hemicellulase, Xylanase, Transglutaminase. No printed plastic packaging to dispose of. Grass roots activism in a simple loaf. A call to Bakers' arms.

I followed the Basic Bread recipe in Andrew Whitley's inspirational book bread matters The state of modern bread and a definitive guide to baking your own. Admittedly as a first-off, the crust is a little overdone and it would have been more satisfying if I'd baked one large loaf, instead of two small, for a better proportion of crumb to crust. But hey I am chuffed and have put aside a lump of the dough to bake Whitley's Bread with Old Dough recipe. I can't wait.

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