River Cottage

I use a breadmaker to make the dough. I use the normal dough cycle and just leave it in the machine after it has finished. When the dough has risen I tip it out onto a warm baking tray and bake in the oven. The whole process takes about 8 to 12hrs depending on the temperature of your kitchen!
I do find if the starter is too strong or I use too much, it can hinder the rise (something to do with the acid I think)

I have baking sourdough almost daily for 3 weeks, its become a bit of an obsession, but i am getting perfect results now. I am using this recipe, except using 100 g wholemeal rye + 200g strong white flour in the sponge. The One big change which works everytime is to bake loaf in a cast iron casserole dish (large oval Le Cruset), with the Lid on for the first 25 minutes at 250 C, then remove lid for final 25 minutes at 200C. No need to steam. The casserole is heated in the oven 15 minutes before the dough is carefully put in- be carefull its hot, especially when handling lid, oven gloves a must. This 'Dutch Oven' method results in great oven spring and a crisp golden crust. Well worth a try

Great recipe which takes the mystique out of sourdough baking, and more to the point works really well. I used Marks and spencer strong white bread flour with about 15% wholemeal rye four in both starter and dough. My starter activated in hours, and turned sweet and beery after just four days- I think the small amount of whole meal rye may have helped here.. I used a pre heated pizza stone, and steamed the oven with a tray of boiling water, which I removed after 15 minutes. Result was a perfect crisp loaf. Thanks Hugh

This is basically the same recipe as in the River Cottage Bread book, minus the instructions to knock back at hourly intervals two or three times after the first rising. I've been making sourdough for many years and have tried many, many recipes. This one is the only recipe that's resulted in what I consider to be the perfect loaf. As far as water is concerned, I've never used anything but tap water. My current starter is nearly four years old. I keep it in the fridge and feed it once a week, always using the same proportions (by volume) of flour and water.

I tried this in the weekend. I used the same recipe but adjusted the amount of water. One loaf was moist and ended up flat after not holding shape after the proving basket, the other loaf had less water and held a lovely shape out of the basket. The structure inside was different too, the moister loaf had larger air pockets while the drier mix was firmer. Any ideas on what is going on? Ta.

Well, I've worked out why I was getting overly-hydrated dough and rather flat loaves from this recipe. The ingredient list on the left says 250g flour for each loaf but the directions say add 300g per loaf!

Does nobody proof read articles here?!? Tut tut. ;)

Ah well, next time I try this recipe, I'll be sure to add enough flour...

Made 2 loaves and 3rd one is rising now. Taste has been great but the breads a bit heavy. I'm using wholemeal in starter and white flour in bread, my ovens new so still not sure about temperature. Any suggestions?

Used this sourdough recipe for my newly made week old starter. First loaf way too sour - the problem was my starter - too much acetic acid present. Left it for two more days in fridge then fed it again. The starter's smell changed from 'blow your head off acetic acid smell' to a softer beery one. Used this to follow Hugh's sourdough recipe. The result is perfect. Great crust - loads of flavour and a pleasant sourdough tang. I used Gilchester's organic white flour which makes great bread and even better sourdough.

And for the record time was tight so I used a breadmaker (gasp) to mix the sponge and to mix/knead the dough. Sorry purists, mea culpa. R

Never tried making sourdough before. Now baked my second loaf following this recipe "to the letter". Starter (named Pete after Stinky Pete the Prospector in Toy Story - yes it was reallly stinky for several days to start with!) was 9 days old for the first, 10 days for the second. Good results from both except both proved doughs slumped flatter than expected on turning out onto preheated baking surface (large heavy paella pan!). Still good enough to call a loaf rather than a flatbread, and the taste & quality of the crumb is excellent.
Next time I'm going to try final proving/baking in conventional loaf tins to avoid the slump. Also going to leave the sponge for longer - 10 hrs before so trying 24 hrs next. R