Starter – use this handy chart to help you keep track of your feeding times.
- On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Cover loosely with cling film and leave in a warm place for about 12 hours.
- After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.
- On day two (24 hours since beginning your starter), stir in the third tablespoon of flour and a third spoon of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
- For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
- For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
- On the second feed of day three, add one tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.
- At this point, your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour feed and water routine, and ensure the starter is kept in a warm place.
- Once your starter is bubbly, stir the starter and then measure 50g of the starter into a large mixing bowl.
- Add 100g flour and 150ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).
- Dust the inside of the banneton with flour and line a large oven tray with parchment.
- Add the flour and water to the bowl of ferment and stir to mix. Add the salt.
- Using your hands gather everything, gently pressing into a sticky ball of dough.
- Knead the dough in the bowl for 100 presses without adding flour.
- Put the dough into the prepared banneton, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
- Pre-heat the oven.
- Remove the cling film and very gently turn the bread out of the banneton onto the prepared oven tray.
- Using a very sharp pair of scissors, quickly and gently make four cuts into the top of the loaf.
- Bake for 40-45 minutes.
- Leave to cool on a wire rack.
Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress.
This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.
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