This is my most basic recipe
This recipe has guidance on timings and temperatures that fit with everyday life, suiting a typical 9 a.m. to 5.30 p.m. working day. It allows you to refresh your starter before you go to/start work and bake to a convenient schedule. When sourdough is this easy, you are much more likely to bake.
This is also the kind of sourdough bread that you can make in no time. Discounting waiting times, this loaf only takes about 15 minutes of total effort to make. I make 2 loaves. If two loaves is too much bread for you then you can halve the recipe or better still you can pay my free recipe forward, make two loaves and give one away.
The long, slow fermentation using some wholegrain flour, combined with the oil, makes this loaf deliciously satiating. What’s more, because it is made in a tin, you can ferment it for a few hours longer in the fridge if you need a further reduction of the gluten load.
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