Vanessa Kimbell profiles her chocolate sourdough bread starter on Woman’s Hour with Jenni Murray.

Vanessa says: “To create your own sourdough starter I recommend using just two ingredients – organic stoneground flour and water. It is important that the flour is stoneground as some modern roller-milling heats the flour to temperatures that can reduce the naturally occurring wild yeast.”

See the recipe in Vanessa’s book titled: The Sourdough School: The ground-breaking guide to making gut-friendly bread, available from Amazon now.