In another class by Holly, we learnt how to bake naturally leavened bread, cake and pastries. The long, slow development helps to add complex flavours to the finished baked goods as microorganisms predigest and condition the flours, rendering them far more digestible and nutritious.

In line with the Easter theme, we baked hot cross buns and simnel cake. The latter is a sweet spiced cake with the 11 apostles represented by a marzipan ball (Judas is not represented due to his persona non grata status.) This cake dates back to Roman times and was a traditional Monday Sunday offering, but is now associated with Easter.