If you don't have a sourdough starter from a loved one, you'll have to invest some time & energy into creating your own. This is a labour of love & worth every minute. Please see me earlier post on how to make a starter.
DAY 1 (PM) Throw away half of the sourdough starter (otherwise you'll end up with a huge quantity). Feed the remaining starter with 30g flour & 85ml of water. Leave covered in a warm dry place.
DAY 2 (AM) Take HALF of the starter & stir into it a whisked mixture of 100mls of cold water and 100g of white flour. Put in a glass or stainless steel (sourdough is not keen on plastic) & leave it covered in a warm, dry place.
FEED the remaining starter & store it in the fridge.
DAY 3 (AM) The 'working' starter should have doubled in size, pushing at the towel.
NB. if left too long it gets too dense. Don’t let it rise & then start to fall again.
Oil the inside of a loaf tin. With a spatula remove dough from the bowl & ease it into the loaf tin. Place into a preheated oven at 50 degrees for 30 minutes. Increase the oven's temperature to 200 degrees C for 50 minutes.
Remove from oven, cool, slice & slather with your favourite spread & or topping. Most enjoyed in this house still warm liberally spread with peanut butter.
Recipe shared from a friend.