Step 1

Mix 25g strong white bread flour, 25g rye flour and 50g warm-to-the-touch water (weigh it for accuracy) well, and leave, loosely covered, for 24 hours at room temperature. There may not be too many bubbles at this stage.

Step 2

The next day, add 15g more of each flour to the starter and 30g of water. Mix well and, again, leave loosely covered at room temperature for another 24 hours.

Step 3

Repeat this second step every day for the next four days and the starter will begin to bubble and rise more with each feed.

Step 4

Before you want to make your first loaf, you will need to discard all but 4 tbsp of this starter (you can use it to make, crumpets, muffins, pancakes), feed again with the same amounts of flour and water and leave for 8 hours. This will then be the starter you will use to make loaves with – just remember to keep some of this back every time you bake to make loaves next time.