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Although the traditional bread-making method below can take a while, it’s definitely worth the wait because it produces, without a doubt, the best-tasting bread. The first step is to make a starter dough and feed it every day with flour and water. It’s very important to use natural spring water or distilled water because chlorinated water will not work so well.
Makes 2 x 500g (8½-INCH) loaves
500g (3 2⁄3cups) strong white bread flour, plus extra for dusting
200ml (1 cup) warm water
20g (3¼ tsp) salt
1 tbsp caster (superfine) sugar
For the Sourdough Starter
200g (1½ cups) strong white bread flour
200ml (1 cup) distilled water (or use tap water that has been allowed to
stand in a glass for 24 hours)
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