14 cups whole wheat flour
5 cups water
1 ½ tsp sea salt
1 cup sourdough starter
Mix 7 cups flour with the water, salt and starter.
Add remaining flour slowly until dough becomes too thick to stir. Knead gently until smooth, uniform and elastic. Cover and let rise 2 hours in non-metal bowl. Knead dough again.
Shape into 3 loaves. Cut shallow slits in top to keep from cracking. Place in oiled and floured bread pans, cover, let rise for 4-6 hours. Place in cold oven with pan of water on over floor. Bake at 220 C for 15 minutes. Lower heat to 180 C; continue cooking until golden about 45 minutes.
Remove form pans to cool. Makes 3 loaves.
1 cup water
1 cup whole wheat flour
In a sterilised jar and with a sterilised spoon, mix flour and water together (sterilise in boiling water): Use wooden or ceramic bowls + spoons – metal lessens fermentation.
Cover with a cotton cloth. Live airborne yeasts will begin to turn it sour. Stir daily with a sterilised spoon for uniform fermentation. After 3 days your starter will be ready. Loosely cover with lid and store in a cool place.
To replenish: always leave a small amount of starter in jar. Replace with more flour and water. Stir well and store.
Before you use 1 cup of the starter:
Starter should be at room temperature.
Feed the starter with ¾ cup of flour and ¾ cup of water. Ready to use when it has some bubbles (takes about an hour). Take 1 cup of starter for baking, keep the rest of the starter in a cool place.