Instructions

Sourdough Starter

• In a clean jar, mix 50g of flour with 50ml of water, place the lid on top but do not close and leave for 24 hours. Add 50g of flour with 50ml of water to the jar and mix until combined. Place the lid on top and leave for 24 hours. Repeat using 50g of flour and 50ml of water everyday until the ingredients are used up. The mixture will be bubbling at this point so you can place it in the fridge until ready to use.

Sourdough

• In a mixing bowl, add the flour, 225ml of warm water, the salt, honey and starter and mix until combined. (If the mixture is too sticky you'll need to add more water).

• Dust a clean work surface with flour and knead the dough for 10 minutes. Pop the dough into an oiled bowl and cover with clingfilm. Leave in a warm area of the home for 3 hours.

• Line a bowl with a clean tea towel, sprinkle with flour, pop the dough on to your work surface, knead into a ball and dust with flour.

• Pop into the prepare bowl, cover with cling film and leave to double in size.

• Heat a baking tray in the oven at 230C or 210C for fan assisted ovens, pour some water into a roasting tin and place at the bottom of the oven. Sprinkle the baking tray with flour (be careful it will be hot!) and add the dough.

• Slash the top of the dough with a knife, bake for 35 to 40 minutes or until golden brown. Leave to cool.