Here's my easy to follow Sour Dough Starter Guide: 100g strong white bread flour 100ml tepid water To feed the starter (each time) 60g strong white bread flour 60ml tepid water Dough 150g sourdough starter 10g fine sea salt 450g strong white bread flour, plus extra to dust 310ml tepid water A little oil, for oiling To prepare the starter Day 1 Using a fork, mix the flour and water together in a bowl to form a thick paste. Transfer to a large jar, seal and leave to ferment at warm room temperatur
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