The ingredients and their recommended proportions for the recipes given here are in line with those used by commercial bakers. Leavened bread can however be produced using only flour, water and yeast.

Your challenge is to experiment by altering the proportions of each of the basic and extra ingredients. Satisfy yourself as to the effect that changes and omissions make.

Here are some ideas to start with.

Try:

• altering the water content and its temperature.
• altering the rising/prooving times and temperatures.
• using different proportions of wholemeal and white flours.
• using butter or olive oil instead of cooking fat.
• altering in turn, over wide ranges, the amounts of yeast, salt, sugar and fat.

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