In a glass bowl, add water and yeast. Mix the yeast into the water and Keep aside for 10 minutes
Add in the rest of the ingredients for the starter. Mix very well
Wrap the bowl with clear wrap, keep it in a dark place at room temperature. Stir every 12 hours, The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated
How to make sour bread
On day 5, combine all bread ingredients into a bowl, and knead for 10 minutes on low if using a machine, if kneading by hand, knead for 20 minutes until dough is stretchy and not stick to your hands.
Place kneaded dough into a large bowl Dust with flour, sprinkle little flour on top and cover with kitchen towel and let it rise for 12 hours.
Place risen dough onto a floured board and knead for a 5 minutes. Place it into greased bread tray, sprinkle flour and let it rise for another 4 hours.
Preheat oven to 250C for 10 minute, Place the lid on tray and bake for 30 minutes.
Take the lid off and bake for another 15 minutes or until the crust is golden brown.
Transfer onto a cooling rack and let it rest for an hour.
Note
store your remaining starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with 1/2 teaspoon of sugar, 1/2 cup of flour and 1/4 cup of water, mix, and place it back in the fridge. Leave it out overnight to get to room temperature before using for making dough for bread
