I am on a constant quest to find good bread – good sourdough, in particular. The ones with a good crust – the kind that crackles and sings when a knife saws through it; with a moist, elastic and stretchy interior, like a sponge featuring holes large and small; and importantly, a deep earthy flavor with a slight sour edge. To ensure one ticks all the boxes, one needs to really understand the science of it all, and really devote their heart and soul into it. I was therefore thrilled at the news that Andy Strang, the man behind the new bakery Bread by Bike in Kentish Town, is a physicist.
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E5 Bakehouse (London)
I’d like to firstly state that this review is not sponsored, and thus my passion for E5 bakehouse is not exaggerated – I genuinely think this place does the best sourdough in London.
Yes, I got straight to the point.
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