Browsing through the baking books on Kindle last night and I came across “Baking Real Sourdough Bread” by Dragan Matijevic & Penny Williams. I don’t need another bread book but at under £2.00 it had to be worth looking at. On first skim it looks like a pretty good sourdough introduction but (you knew I was going to say “but”) “These recipes include a tiny percentage of baker’s quick yeast. This is not essential to sourdough production , but it helps give more consistent and controlled results, which particularly useful for beginners. Purists may prefer to omit this!”
I know I’m a mad, fanatic, out-of-control purist and old and grumpy to boot (at least that’s what my Mom says), but aren’t there some basics that define sourdough?