Sourdough Bread 

Starter (mother)

You will need a kiln jar or something with a sealed lid

1. Take 50g of strong white flour and mix with 50g of tepid water mix until smooth, seal the lid and leave it in your kitchen, then repeat this process for 5 days then on day 7 add 100g of strong flour and 100g of tepid water and mix until smooth.
2. This is ready to use as your starter, if not using right away place in the fridge until you are ready to use.
3. Every time you use the starter you will need to add 100g of strong flour and 100g of tepid water, this will last for years in your fridge, as long as you top it up after every use.
   
   

Bread ingredients 

1. 385g Strong white flour
2. 200g Starter
3. 200ml Tepid Water
4. 10g Salt
   
   
   

Bread Method

1. Weigh out all the ingredients into a bowl and mix until in form a dough.
2. Knead the dough by hand for about 3min, the place back in the bowl and cover with a tea towel.
3. After an hour remove the dough from the bowl and knead again for another few min, this to make the dough smooth in texture and stretch the gluten in the flour, place back in the bowl and cover.
4. After an hour repeating this process, the dough should be smooth and stretchy.
5. Mold the dough in to shape and place onto baking parchment then place onto a baking tray ready to go in the oven.
6. Cover and Leave in a warm place until it has doubled in size, this could take up to 24 hours, I put mine in sealed plastic box which helps.
7. When doubled in size sprinkle the top with flour and place in a cold oven with bowl of boiling water in the bottom, turn the oven to 210c and cook for 30-35 min until golden brown and sounds hollow.
8. Place on a cooling rack until cold. Ready to eat
9. You can cut and freeze the loaf if you are not going to use it all up at once.