Ingredients
Day 1
40g white flour (strong stoneground flour works best but different flours can be substituted in this recipe eg. wholemeal, spelt or rye if you wish)
25ml tepid water
Mix well into a soft dough, cover and leave in a warm place for 2 days.
On Days 3, 4 and 5
To starter dough add:
40g white flour
25ml tepid water
Mix well and cover as before.
Day 6
By now your leaven should be ‘coming to life’ and you should see small bubbles on the surface.
Refresh the Starter Dough again by adding
250g white flour
150g tepid water
Mix well and leave to stand for about 4 hours. Your production leaven is now ready to use to create a sour dough loaf. For the sourdogh loaf recipe visit www.sideoven.com