TIP ONE 

Make your own sourdough starter. Don’t buy it or get it from a bakery. If you can pass through this stage then you have already established your patience.

 

TIP TWO 

Environment plays a major role in baking sourdough. Adapt your process based on how cold or hot your kitchen is. A thermometer will be very helpful as the temperature of the water is important in getting your fermentation right.

 

TIP THREE

The best way of knowing if your starter is ready to use is by doing the floating test. Put a small piece of starter in water and if it floats you are ready to go.

 

TIP FOUR

As domestic ovens are terrible for baking, I would suggest investing in a Dutch Oven.

 

TIP FIVE  

There is life beyond boring white flour, and a sea of flavour. Why not try stoneground white, wholemeal, rye, spelt, einkorn or emmer. These are nutritious and flavourful flours.

 

TIP SIX

Read Tartine Bread  by Chad Robertson; it explains in detail how to make a classic sourdough. Read about Final Dough Temperature and Baker’s percentage. It is a quick read but good info to have.

 

TIP SEVEN

Be patient and allow yourself time. Don’t aim for your loaf to look perfect – that takes time. But rather focus on the flavour.

 

 

 

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