SHOPPING LIST: Cooking Skills: Bread 2, Chapter 3 (Your First Sourdough)

A ripe sourdough starter (chapter 2), strong white bread flour (about 2.5 kg for the recipes and experiments), wholemeal flour, fine salt and mixed seeds. A lidded cast-iron or oven-safe pot (safe to 240°C), a banneton or a bowl lined with a floured cloth, a 900 g loaf tin, a scoring blade, baking paper and thick oven gloves.

A simple sourdough loaf
[ ] 100 g ripe starter, fed 4 to 8 hours ago and at its peak
[ ] 450 g strong white bread flour
[ ] 50 g wholemeal flour
[ ] 325 ml lukewarm water
[ ] 10 g fine salt
[ ] 1 tbsp rice flour or flour for the banneton or bowl

A sourdough tin loaf
[ ] 100 g ripe starter, at its peak
[ ] 500 g strong white bread flour
[ ] 350 ml lukewarm water
[ ] 10 g fine salt
[ ] 1 tbsp oil for the tin

Sourdough rolls
[ ] 100 g ripe starter, at its peak
[ ] 400 g strong white bread flour
[ ] 270 ml lukewarm water
[ ] 8 g fine salt
[ ] 25 g softened butter or olive oil

A seeded sourdough
[ ] 100 g ripe starter, at its peak
[ ] 400 g strong white bread flour
[ ] 100 g wholemeal flour
[ ] 60 g mixed seeds (sunflower, pumpkin, linseed)
[ ] 60 ml boiling water for soaking the seeds
[ ] 340 ml lukewarm water
[ ] 10 g fine salt

For the experiments
[ ] Extra flour, salt and starter for small test doughs