Courtesy of Andrew Brady (1999-2024 ... at ECMWF )
I tend not to be very accurate and sometimes use more or less or take shorter or longer.
Plenty of examples on Internet though most in my opinion are over complicating it.
If you want some of my starter I can give you a pot.
Simply
- 600g Strong flour
- 10g Salt
- 200g Active sourdough starter
- 250ml Water
Which makes four full baguettes. Reduce amounts in ratio.
Then:
- Mix all of above in a breadmaker.
- Leave for ~18h in a not cold place (room temp) to rise.
- Cut and shape into baguettes.
- Bake at 190C for 25m.
For the starter:
- Use an existing starter (my starter is about five years old and originates from Luca Romita, who bought it from somewhere in the Lake District)
- Take half (200g) to make bread
- Feed remaining with 100g flour and 100ml water every day
- Keep in fridge for up-to-two weeks if not using (3 is the longest I have left without problems)
- Decant watery smelly residue off if left for a long time, before feeding back to activity