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.
- Wet a clean tea towel, wring it out well, lay it over the bowl 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 with the damp tea towel 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 again with the damp tea towel 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. Re-dampen the tea towel and lay it over the bowl 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 with the damp tea towel 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 with the damp tea towel 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.
- Rub some oil around the inside of two large oven trays and pre-heat the oven.
- Add 200g flour and 75ml water to the bowl of ferment and stir until lumpy.
- Sprinkle the salt on top and stir to combine.
- Stir in the oil and mix everything together.
- Using your hands gather everything together, 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 and cut each piece into 5, making 20 small pieces of dough.
- 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 dough cylinders to the prepared baking trays, making sure they do not touch each other.
- Cover with a clean tea towel and leave in a warm place to rise for 1 -2 hours.
- Remove the tea towel and bake for 7 minutes.
- Carefully take the baking trays out of the oven and roll each breadstick over.
- Return the baking trays to the oven and bake for a further 5-7 minutes or until the breadsticks are 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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