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 a 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 two tablespoon of flour and another two 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 flour and water feeding routine, and ensure the starter is kept constantly in a warm place.
- Once your starter is bubbly, stir the starter and measure 25g into a large mixing bowl.
- Add 50g flour and 75ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4 - 12 hours until bubbles are appearing.
- Either dispose of the unused starter or continue to feed it daily with one spoon of flour and one of water until your next bread making session.
- Line a large oven tray with parchment.
- Add 200g flour and 75ml water to the bowl of ferment and stir until lumpy.
- Sprinkle to salt over the dough and stir to combine.
- Stir in the oil and mix everything together.
- Using your hands gather everything, gently pressing into a slightly sticky ball of dough.
- Knead the dough in the bowl for 100 presses without adding flour.
- Cut the dough into four quarters and each quarter into 5 smaller pieces.
- Roll each piece of dough into a cylinder about 10cm/4” long.
- Return to each dough piece and roll it into a 20cm/8” cylinder.
- Finally roll all the dough pieces into 30cm/12” long cylinders, the thickness of a pencil.
- Transfer the doughs to the prepared baking tray, making sure they do not touch each other.
- Cover with oiled cling film and leave in a warm place to rise for 1 -2 hours.
- Remove the cling film and bake for 12–15 minutes until golden brown.
- 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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