Emmanuel Hadjiandreou

For bread making, we require strong/bread flour. Strong or bread flour is specially blended by the miller for bread making and it contains a high amount of protein

only ever need half the weight of dried yeast as fresh.

The starter takes 3–5 days to develop

Day 1: Mix 1 teaspoon flour and 2 teaspoons water in a clear jar. Seal and let stand overnight.

Days 2, 3, 4 and 5: Add 1 teaspoon flour and 2 teaspoons water to the jar and stir. More and more bubbles will form on the surface

To make a starter, mix 15 g/1 tablespoon from the jar with 150 g/1 generous cup flour and 150 g/150 ml/⅔ cup warm water in a large bowl. Cover and let ferment overnight. The

next day, use the amount of starter needed for your recipe.

Add 1 teaspoon flour to the remaining ferment in the jar, seal and refrigerate for use another time.