Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
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To make a sourdough loaf you’ll first have to create a fermented ‘starter’ to replace the usual processed yeast. Making sourdough for the first time is a lengthy process, but the resulting bread, with its chewy texture and deliciously tangy flavour, is well worth the wait. Once you have created the starter, store to allow the flavours to mature, and use every time you bake a loaf.
Storing your starter
If you're planning to make sourdough every 2 - 3 days, keep it at room temperature, feeding it every day or 2. For less often, store it in the fridge, feed it once a week and then leave it at room temperature for 24 hours to keep the yeast active.
Using your starter
If using the starter from the fridge, leave at room temperature for 24 hours. Always try and use your starter when it is 'hungry' (has not been fed for 24 hours). Leave about 200ml of the starter in your jar for the next loaf.