JOHN DOWNES - NATURAL TUCKER BREAD BOOK

Wandering through a secondhand store the other day I picked up an unscuffed copy of John Downes' Natural Tucker Bread Book for the grand sum of $1. What a bargain. This is the third copy of this culinary classic I have owned - I gave the other two away to people who I thought needed them more than I did.

I really had no idea about home baking until I read this book. Downes initiated the sourdough revolution in Australia sometime in the late 1970s. For some time he ran various bakeries and introduced wholegrain sourdough bread to the Australian public - a great achievement. I remain a great fan of Mr Downes. With macrobiotics as his inspiration, he has been a true pioneer in wholefoods in Australia and singlehandedly changed the landscape of Australian cuisine.

It is only a short book. 128 pages. But it is packed with recipes, instructions and advice all replete with the author's undoubted expertise and wide experience. Throughout he is guided by an unerring commitment to classical authenticity and the best of traditions. A sure sign of his expertise is his endorsement of Demeter Brand biodynamic products in Australia. It is remarkable how many wholefood "experts" I come across who do not know the difference between biodynamic quality produce and produce that is merely 'organic'. I take it as a tell-tale sign as to whether someone really knows their stuff or not. Downes clearly does. Australian grown BD flour and wholewheat is a superior product for dedicated home bakers.

This is a great book. Although written long ago it remains the best introduction to homebaking in this country. But its value is not limited to Australia. Anyone anywhere who is interested in genuine bread baking should have a copy of this classic.

Here's the basic leaven instructions from page 40:

INGREDIENTS

2 cups good quality wholewheat flour
3 cups water

METHOD

Mix flour and water into a medium batter. No lumps.

Place in a glassware bowl and cover with a cotton cloth.

Leave for two to five days until bubbles appear and the batter is obviously active.

Mix this with the same quantity of flour and water and let ferment again.

The leaven is now ready to use.

Store in the refrigerator.

Catch a wild yeast. Simplicity.