So currently we're trying out this thing called sourdough (inspired by Hanna). To make a starter you basically mix flour and water and add more flour and water each day (sometimes three times a day!). It lives on the bench. Once it's bubbling away nicely you throw most of it away and start over with just a little bit of the starter. Confused yet? Yeah I think it's a bit weird. Not sure if it will be something we continue with but I'm willing to give anything a try. The idea is that you use it to make bread instead of using yeast.
Rather than chuck out the excess starter you can make things with it, and once it's going properly you can put it in the fridge till you need it again. So the past couple of days we've made pancakes with great success, crumpets which were okay and pizza dough which was pretty awful. I have a delicious pizza dough recipe (which uses yeast) which I think I'll stick with in the future. I tried to make bread today but it was really awful... will try again at the weekend using a long long long complicated recipe and see if that helps.