The Sourdough Whisperer

Rice flour: This is the ideal flour for preparing bannetons to ensure that your dough doesn’t stick to them and comes out clean. Rice flour is gluten-free and nonporous, so it does not become sticky like wheat-based flour. You can use white or brown rice flour. If you cannot find rice flour, you can grind uncooked rice to make your own, or use grou

When you want to make your dough, remove your base starter from the fridge and feed it with the amount of flour and water necessary to generate the amount of starter you will need for the recipe. For example, if the recipe calls for 50 grams (¼ cup) of starter, I feed my base amount of starter with 30 grams (¼ cup) of flour and 30 grams (⅛ cup) of

Temperatures In hot temperatures,

Only ever keep 100 grams (½ cup) or less of starter at any time. This is a perfect base amount. • Always feed all of your starter, not a portion or part of it. This way, your starter gets a workout with every feed, which builds its strength with every use. • Only ever feed your starter based on what you will need for the recipe you are making; this

Day 1: In a glass or ceramic bowl, mix 50 grams (½ cup) of strong white bread flour, or a different flour of your choice, with 50 grams (¼ cup) of water. Remember that if you are using a whole-grain flour, add an extra 10 to 20 grams (1 to 2 tbsp) of water if the initial mixture is too stiff to stir.

The peak is the highest point that your starter grows to after feeding. It will grow and blossom and hit a peak, which it will stay at for a period of time before it then slowly starts to drop back down again.

Add an equal weight of water (the same weight as the flour).

Sandwich loaves: a 2-pound (900-g) loaf pan, 9 x 5 inches (23 x 14 cm) • Pullman loaves: a loaf pan with an external size of 8½ x 5 x 4½ inches (21.5 x 12.5 x 11.5 cm), with lid Loaf pan liners: If you are baking one of my sandwich loaf recipes, loaf pan liners, or parchment paper cut to size, are a perfect way to prevent sticking.

My Typical Master Recipe Timetable This is the typical timetable that I work to whenever I bake. The steps refer to the steps in the recipes. The timings are a guide only and do not have to be exact. 1. 9:00 a.m.: Take your starter from the fridge and leave it on the counter with its lid firmly on. 2. 11:00 a.m.: Feed your starter per your recipe r