Catherine Hunt says making her own is a habit and a way of life, while John Boaler is a fan of electric breadmakers. Plus letters from Helen Clutton and Lesley Noblett
Re your article on breadmaking (Britain’s bitter bread battle: what a £5 sourdough loaf tells us about health, wealth and class, 20 March), I am a very ordinary person living a very ordinary life in a semi-detached house, caring for my grandchildren while their parents work. I make a loaf of organic sourdough bread every day for less than £1. The flour comes from Shipton Mill and is delivered to my door for free.
Sourdough is the most well‑behaved bread. It is not demanding and does not need exact timings. The slowness of the rise means you can forget it and it does not sink: a grace-filled bread.
