Bread with character: Hugh Fearnley-Whittingstall's recipes for sourdough

It isn't just sourdough's superb flavour that will reward your patience; its texture will, too

A sourdough loaf is very different from what mostly passes as bread these days. In fact, it is the antithesis of the industrial factory loaf – that soft, structureless, flavour-lite bread that is produced in such huge quantities in this country. Sustain, whose Real Bread Maker Week starts today, reckons that well in excess of 90% of our bread is mass-produced either by the bi...