Access to this page has been denied because we believe you are using automation tools to browse the website. Master the perfect loaf with our simple guide, using a classic starter and sponge method. This traditional step-by-step sourdough sourdough proofing basket takes you through the stages of making and feeding a flour starter, using a small amount to create a sponge, then kneading and shaping a classic sourdough loaf.

Once you’ve got the hang of this failsafe method, you’ll use it time and time again. Leave it uncovered, and store somewhere warm overnight. 100g of flour and 100ml of lukewarm water. It will take a few days, possibly more, for the mixture to pick up the natural airborne yeasts and really start living. Remove 100g of the starter to make your loaf then put the rest in the fridge, covered, but with a hole for it to breathe.