This is my go to sourdough bread. I use Wholegrain Milling Co Organic Premium White Bakers Flour which has a high protein content essential for good sourdough.
Preparation – add 100g flour and 100g water 35-40 degrees celcius to 100g starter (you can get free starter from local “buy nothing” Facebook groups or “Pay it Forward” groups or follow tips online for making your own starter).
Leave the starter until it has doubled in size.
When the starter has doubled in size, add 150g starter to 250g water 35-40 degrees celcius, 25g olive oil, 10g salt and 500g flour. Combine and leave to rest for 30 minutes covered with a damp tea towel.
Shape the dough and put in a 25cm banneton covered with the damp cloth.
After about 12 hours, you can decorate your loaf with a lame or stencil, then bake at the highest temperature in your oven for 50 minutes in a dutch oven with the base lightly dusted with flour. Remove the lid of the Dutch oven after 50 minutes and then cook for 10 minutes.
Fifteen Kilograms of Imperfect Lemons 
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