The Process

50g starter

350g water

500g strong white bread flour*

Salt to taste

* see my recipe index, flour notes or book for flour/mixes options. If you are new to sourdough, I highly recommend using a good quality strong white bread flour as your starting point. This is the flour I use here in the UK from Matthews Cotswold Flours for my standard loaves. In the US I recommend using King Arthur Bread flour which you’ll find here. Once you’ve mastered the process with a good strong white bread flour like these, the possibilities are endless! note: see my recipe index, flour notes or book for flour/mixes options. If you are new to sourdough, I highly recommend using a good quality strong white bread flour as your starting point. This is the flour I use here in the UK from Matthews Cotswold Flours for my standard loaves. In the US I recommend using King Arthur Bread flour which you’ll find here. Once you’ve mastered the process with a good strong white bread flour like these, the possibilities are endless!

This recipe makes 1 loaf.

Note: Ingredients may have been altered from the original.

Directions at foodbodsourdough.com

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