I realised recently just why it was that I chose to study French at A Level – we had a bread tasting lesson. As part of our unit on French heritage and culture, our wonderful teacher, Madame Lavelle, had lovingly prepared three different kinds of baguette for us to try and also brought in a supermarket baguette for comparison. Whilst eating each sample, we had to try and guess which baguette had been made with which process, and we then learnt more about the traditional French sourdough process as well as the nuanced differences between the different kinds of baguette, whether made with a natural leaven or a poolish. Having attempted sourdough over the lockdown, I know it can be stressful and complicated, but this was a fun and interactive (as well as delicious) experience for everyone!
Maddy (Lower 6)
