15g fresh yeast
250g strong white flour
In a large glass jar, sprinkle or crumble yeast into water. Leave to dissolve for 5 minutes and stir in the flour.
Cover the jar with a tea towel and ferment at room temperature for at least 48hours and up to 5 days. The starter will become a loose and frothy batter.
Stir once a day during this period. Use immediately for up to 2 weeks.
After using a portion of the starter, replace it with an equal amount of flour and water to keep it active for the next time you make bread.
For example, if a recipe calls for 250ml starter, after removing this amount stir 125g flour and 125ml water into the remaining starter in the jar.
Ferment at room temperature for 12-24 hours before refrigerating again.
1tbsp dried yeast
375ml warm water
250g sourdough starter
½ tsp salt
600g plain or strong white flour
½ tsp bicarbonate of soda
Stir the yeast and sugar into the warm water and set aside for 15 minutes or until foamy. Stir in the starter, salt, vinegar and 375g of the flour. Cover with oiled plastic and leave to leaven until doubled in size.
Punch down the dough and combine with remaining flour and bicarbonate of soda. Knead on a floured surface until smooth, elastic and no longer sticky.
Divide the mixture in two and form into long loaves. Place on large greased and floured baking sheets. Cover with oiled plastic and leave to prove until doubled in size, about 1 hour.
Pre-heat the oven to 230°C. Place tray of water in the oven. Spray the loaf with water and bake for 10 minutes. Reduce the heat to 200°C, remove the water and bake for a further 35 minutes. Mist the loaves with water twice more to ensure a hard crust. Turn out on to a wire rack.