Whole Food - Sourdough Loaf Recipe (easy)

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.