I take no notice of the reviews posted by restaurant customers (‘The customer isn’t always right’: top chef loses appetite for difficult diners, 15 March). Many are just feeding their own egos, but that isn’t why I ignore their reviews. I check out the owner’s response to a poor review. If it is robust and the restaurateur does not pander to the customer, I am happy to eat at this establishment.
Paul Ticehurst
Morchard Bishop, Devon
• Re making sourdough bread (Everything you need to make great sourdough – and the kit you can do without, The Filter, theguardian.com, 13 March , a lot of the items listed are nice to have, but in no way essential. I regularly bake sourdough without a lame or banneton, and mostly use supermarket own-brand bread flour. I would hate for anyone to miss out on the joy of home-baked bread because they didn’t want to splash out on special equipment.
Penny Baker
London
