sour·dough

One of the best times to have fresh bread is on a saturday morning : the crusts almost immediately with just fresh butter as a sneaky snack, then some more once it has cooled for a late breakfast/early lunch.  

This is how I make sourdough :

Thursday night :

1. Take the starter out of the fridge.
   
2. Put half the sourdough starter into a big bowl.
   
3. Feed both halves with the same amount of bread (strong) flour and water - so 1/3 starter 1/3 flour 1/3 water.
   
4. Put the lid loosely on the starter and cover the bowl with a plate or damp teatowel.
   
5. Leave both at room temperature with the jar on something in case it overflows.
   

Friday evening, as early as possible :

1. Both the bowl and the jar should be bubbly and look alive.
   
2. Put the starter in the fridge.
   
3. Tothe bowl add 450g of strong bread flour, 1 1/2 cups of lukewarm water, 1 teaspoon of salt.
   
4. Mix to a messy dough, adding a bit more water if necessary.
   
5. Cover the bowl with a plate or damp teatowel.
   
6. Leave at room temperature to prove until you are ready to shape the next day.
   

Saturday morning :

1. The dough should be have bubble holes on the surface and look like a very soft dough, if this has not happened yet leave for few more hours since this will depend on the activity of your starter.
   
2. Generously dust the bench with flour keeping a small pile for sprinkling nearby.
   
3. Gently scrape the dough onto the floured bench.
   
4. Pat into a rectangle and sprinkle with flour.
   
5. Fold into 3 like a letter a couple of times to form a loaf, sprinkling flour as needed.
   
6. Either place in a greased and floured loaf tin, place on a piece of baking paper or cut into rolls (but this will affect the baking time so trial and error here).
   
7. Cover with a damp tea towel and leave for 2 hours or so to rise again.
   
8. When you are 30 minutes from baking time turn the oven to 230°c and if doing a free form, not loaf, put a big cast iron pot with a lid in the oven at the same time to heat.
   
9. When ready to bake either put the loaf tin in or put the free form loaf with the paper in the cast iron pot cover and bake for 20 minutes.
   
10. Check and either bake longer as is, or for a darker crust remove from the tin or take off the lid and remove the paper and bake for another 5-10 minutes or until sounds hollow when tapped on the bottom.
    
11. Leave to cool on a rack for at least an hour before slicing (except for sneaking the crusts which I don't think counts!).
    

How I look after the Starter :

1. Don't screw the lid on tight, it needs to breathe!
   
2. Keep in the fridge, but try to remove several hours or a day before using and feed (as Thursday above).
   
3. Feed with a similar volume of flour and water.
   
4. Try to feed once a week, but the odd two or so week wait will not matter, but a layer of alcohol (the sour) might be on top if left longer - either stir in or pour off.
   
5. A sourdough starter is like a million pets in one little jar so be kind!