Every now and then I come across a book - invariably a cookery book, that I just HAVE to own. The illustrations and photographs make me salivate, and I can almost smell the aroma of the different things on the pages.

I discovered such a book recently, its been bedtime reading for several nights now as I paw over the pages, reading and re-reading the recipes wondering where to start first.

Something idiot proof was eventual choice, something homely and simple that would work well with my allotment soup for lunch one day next week. Something to be anticipated and relished.

I love sour dough bread, but have never ventured as far as making it. I had seen various conversations on Twitter about sour dough starters over recent months, and watched how these starters got passed from one to another like cherished cuttings from a favourite plant. I suppose it is a plant of sorts. A fungi. Natural yeasts being at the centre of the fermenting mass bubbling away in a jar. I recall the scrabble when Alys Fowler offered to share hers.

I had always assumed there was some mystery to the alchemy involved, but was delighted to discover just how simple this actually was in my newly found object of love.

Today I got started on making my own sour dough starter. It involved taking a clear jar and adding 2 teaspoons of water to one teaspoon of flour and mixing throughly.  Yes, it was that simple!

The following 2nd, 3rd, 4th and 5th days you simple add a further teaspoon of flour and two teaspoons of water and stir. Lots of bubble will form on the surface as it ferments.

To make a starter for a loaf - mix one tablespoon of the mixture from the jar with 150g of flour and 150 ml of warm water in a large bowl, cover with clingfilm,  and leave it to ferment overnight.

Then pick a sour dough recipe (there are so many variations) and use the starter as stated in your preferred recipe.

I am hoping to use mine to make a 'Levain de Campagne' loaf next week, once I have been through all the steps. I'll let you know how I got on!