I did it!
I made a starter out of nothing but flour and water.
And I added some more flour and water and a wee sprinkling of salt.
Flour, water and salt
And I threw it about a bit (‘air-kneading’) for about 5 minutes.
And I left it a while.
sourdough resting
And I folded it.
And I left it a while (see pic above)
And I shaped it into two loaves.
sourdough loaves – one freeform, one in a tin
And I left it a while.
And then I popped it in a really hot oven.
And then we had bread!
sourdough loaf just out of the oven
No bought yeast, no bread machine, no sugar, no oil, no dried milk powder, just flour and water and a wee sprink of Maldon sea salt. Amazing!
freshly baked sourdough loaves – perfect with unsalted butter
Shewolfinthevalley 
The bread looks lovely but we need an update on what it tastes like.
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Good point. It tasted great! I’d let it ‘retard’ overnight in the fridge, which developed the sour flavour (which I love). The texture is nice and sponge-y with a lovely crust. It’s lovely with unsalted butter, or a strong cheddar and my marrow chutney (made last year). It’s not so good toasted – somehow it goes too crunchy which I don’t like so much.
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Congrats on the starter! Nothing like making your own sourdough bread!
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Thanks – it’s all been wholemeal so far and a bit ‘worthy’ but tasty. This weekend it will be a stoneground white loaf.. I’ll report back.
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