I’ve taken a sample of my sourdough starter down to my mum’s so she can try making the rye sourdough. We’re starting with a pretty plain version, using 200g of wholemeal bread flour and some of the ‘fun stuff’ I’ve brought down.

My mum’s tin is a different shape, so the bread has come out flatter and without the exploding sides :)

It looks pretty similar inside.

Mum had some smoked mackerel in the fridge, so we flaked that and mixed it with some natural yoghurt and mustard, fried up some eggs, and added some baby plum tomatoes.