< Basic sourdough

Yield: 1 large or 2 small loaves

Time: most of a day

Ingredients

• 1 cup ripe starter
• 1 cup lukewarm water
• 2 cups flour
• 1.5 tsp salt

Method

• Mix it all up.
• Leave to autolyse for 20 minutes.
• Turn out onto a floured surface and give it a good knead.
• Place in lightly greased container and leave to rise until approximately doubled (2 - 3 hours depending on your starter).
• Stretch and fold every 30 - 60 minutes while rising.
• Shape into one or two loaves. Place in some kind of container to force to rise upwards rather than outwards.
• Leave to rise for another 1 - 2 hours, should have grown significantly.
• Preheat oven to 210 C.
• Working quickly, score the loaves, spray/brush tops with warm water and place in oven.
• Bake for 25 - 30 minutes.
• Optional: For extra colour, brush tops with olive oil 5 minutes before end of bake.