SOURDOUGH STARTER

To make the perfect sourdough starter it takes a little of time but little effort, it creates a light airy dough with a small bitter after taste, lovely for soup or even sandwiches!

You will need:
-400 grams strong bread flour,
-400 grams Luke warm water,

Measure out 100g of each making sure it weighs to 200g stir with a spoon and pour into a clear containor leaving a tiny breathing gap, let sit for 24 hours.

This recipe makes 2 loads of sourdough bread. After 24 hours you shouldn't really see much of s difference, measure out equal portions yet again and whisk together pour the old mixture into the new, wash the containor and re-pour it all in leaving for another 24 hours.

Repeat these steps over another 3 days it shall smell yeasty, pungent, floury etc...