Here it is - 500 grams of flour mixed with 190 ml of water to make a sloppy dough mixture, with a grated organic apple - organic because otherwise the pesticides will stop the yeasts from forming. You make a mark on the side to judge how far it's risen when starts to ferment, and you leave it for three days.
After three days, this is what I got - huge bubbles! You then discard half of it, though I was tempted to try and do something with it - and add another 250 grams of flour and enough water to make it a wet dough again. You then let it stand for another 2 days, discard half again, add another 250g of flour and water, and then 24 hours later you're ready to go.
The basic bread needs 500 grams of starter ( add enough flour and water to bring your jar up to your mark when you use your starter) - 750 grams of flour, tepid water enough to make a nice wet dough, and 10 grams of salt.
Sour dough needs kneading, more kneading that conventional bread, I gave mine 10 mins and boy, it makes a glorious silky smooth dough.
It's then left to rise until it's doubled in size, this took 8 hours for me ( this is a bread you need to plan in advance for!) You then shape out two loaf sized lumps and knock them back. Proving takes a long time, set them to prove in mixing bowls lined with flour dusted tea towels, and put the bowls inside plastic bags.
You have to store your starter in a cold place if you're baking less than every three days, but I'm hooked, watch this space for a lot of sour doughs!