Wearing my trusty safe food Queensland apron – and nothing else because it’s too hot – Sorenne and I had a go at bread making.

This was the first time Sorenne helped because she needed to be steady enough on the chair while kneading the dough. I use a mixture of 50 per cent stone-ground whole wheat flour and 50 per cent unbleached white, sometimes with a little rye flour, salt, honey, yeast, garlic and fresh rosemary from the herb garden. This will get formed into two or three baguettes, or maybe rolls, or maybe a loaf.