Last week my eldest daughter came over to learn how to make slow bread. This is bread made the old-fashioned way with traditional yeast and stoneground flour. No improvers in the yeast, no additives and no machinery. She learned to knead the dough like a professional in 60 seconds flat. perhaps its in the genes. I learned from my grandmother, who taught my mother, who made bread with me. Now I have taught my daughter. Little grand-daughter was also there, but she is only 3 months old, so it will be a while before she is kneading bread.
The final results are shown below. Didn't she do a great job!!!!