- Take 50g of the Mother starter and mix it with 100g flour and 150ml water to make a paste.
- Cover it loosely with cling film and leave in a warm place at 22-24˚C/70-75˚F for 4 – 12 hours.
- Keep an eye on the bowl and depending on the temperature, the flour and timing, bubbles of gas will start to rise out of the paste.
- When the surface of the paste looks nice and bubbly, which should take between 4-12 hours, proceed to make the dough.
- Put the ferment, flour, salt and water into a large bowl and mix together well to form a dough. Knead the dough for a few minutes, cover loosely and leave in a warm place for 2–12 hours.
- Line an oven tray with parchment or oil a bread tin, depending on how the bread is to look when cooked.
- Pre-heat the oven.
- Knead the dough again, then shape and put it onto the prepared tray or tin.
- Dust the top with flour, cover loosely and leave to rise for about 1 hour.
- Bake in a pre-heated oven for 35-40 minutes.
- Cool bread on a wire rack.
Wholemeal Sourdough Loaf - follow the basic sourdough recipe using 400g wholemeal flour in place of the white flour and increasing the water to 175ml.
Plastic bowl and mixing spoon, Clingfilm, Thermometer to check ambient temperature is 22-24˚C/70-75˚F, Parchment lined baking tray or 1kg/2lb bread tin.