Bread

Working from home with a lovely kitchen means I have more time for baking. After a lot of trial and error, I’ve managed to hone my ratio for sourdough.

This is based on the Country Bread recipe from Tartine. The book goes into huge amount of detail about the process. Still, it took me a while to find the right ratio to work with.

Starter

The starter is reasonably stable now. I don’t feed it daily, but keep it going usually just as I want to bake.

Only after a holiday I find that it needs some iterations.

• 1 × plain flour
• 1 × brown flour
• 2 × water

I feed the starter the day before baking, leaving it overnight if possible.

The loaf

A 9:1 ratio for plain to brown flour seems to work for me.

I reserve 50g water for the second phase. That mixes with the salt. Usually, it’s after an hour of resting and rising. Beyond two hours it seems to grow too much.