Rose Prince's baking club: garlic flatbread 300g/7oz strong white flour 1 tsp salt 7g/1 teaspoon Easy Bake or fast action yeast 200g/5 ½ oz lukewarm water (note the water is weighed) 15g/3 teaspoons olive oil - plus more for wilting the wild garlic 12 leaves wild garlic Put all the ingredients into a bowl and mix to a lumpy dough. You can do this with a dough hook in a stand mixer if you have one. Stop mixing and leave the dough to relax for 5 minutes. Turn the dough out onto the worktop and knead for about 3 minutes. It will be quite wet, so it can be easier to knead the bread using dough scrapers to lift and fold it over itself. Stop kneading and leave the dough for another 5 minutes, then knead again for 3 minutes. By this time the dough should be smooth, but still quite sticky. Put it back in the bowl and cover with cling film. Leave to prove for 1.5 hours (or in the fridge overnight) until it has doubled in volume. Preheat the oven to 220C/425F/Gas 7 and line two baking sheets with parchment. Wash the wild garlic and place it in a frying pan with a little splash of olive oil. Warm it until it wilts, then remove from the pan and chop roughly. Set to one side while you roll out the breads. Remove the dough from the bowl and divide it into four. Dust the worktop with plenty of flour. Flatten a piece of dough with your fingers then roll into a rectangular shape about the same size as an A4 sheet of paper - you may need to pause between rolling because the dough needs to relax. It will be very thin. Making sure there is enough flour underneath the dough, scatter some of the chopped wild garlic evenly over two thirds of it then fold it like a letter into three. Roll lightly again, then lift the flat bread and put it on the baking sheet. Repeat with the other three and leave them to prove (rise) for 20 minutes in a warm place, uncovered. Bake for about 12 minutes until the breads are puffed and light, with pale gold edges. Wrap in a cloth to keep them soft and warm before eating. This bread keeps well for one day - warming it will soften it - and it freezes well, too. Your letters The Baking Club column about sourdough brought in a large mailbag of letters, some with queries. Duncan Smillie asked: "Why keep [the sourdough culture] in a plastic container, not glass?" This is because the sourdough creates gas and there is an outside chance a Kilner jar could break. I wouldn't take the risk. Many letters were more about looking after the sourdough culture: "What do you feed it with, white or brown flour?" asked Victoria Mason. Once the starter is active, I refresh with organic white flour only. But there will always be those who make a sourdough following all instructions and yet it still does not taste good. "Would I be more successful if I bought one of the ready-prepared starters instead?" writes Marilyn Barraclough. Beg, borrow or steal one, Marilyn - it could save a lot of trouble. Baking clubber Nigel de Gay has the modern media solution: "You can get some interesting starters from eBay. I got a 15-year-old Californian one for about a fiver a year ago. [It] has given some great results and has been reproduced by other family members. Wild garlic is available online from vegetable specialists Natoora Next week: herbs and curd cheese parcels. You will need olive oil, plain flour, fresh goats curd, dill, mint and parsley.