A few weeks ago I started a Sourdough culture and now it is mature enough to use it for bread making. You can follow the culture starting procedures here, get a culture from your local bakery or use one of the pre packed ones from the supermarket.
I left my culture to mature for 4.5 weeks in the fridge. It has a slightly sour smell and the texture is thinner than after the feeding process.
Sift the flour into the bowl and add the other ingredients. Slowly bring the ingredients together and form a sticky dough.
Place in bowl, cover it and leave to rest in a warm place for 3-4 hours.
Tip onto a flour dusted work surface and form into a load shape. Place into a floured proving basket (for 1-1.5 kg breads) and leave to double in size overnight (12hours).
Preheat the oven (and a baking stone / baking tray) for 230°C.
Carefully place the dough onto the baking tray and bake for 20-30 (until it sounds hollow when tapped at the bottom).
My loaf turned out to have a wonderful crust and very soft inside.
Best served with butter and sea salt: