Sourdough - The Very Easy Way

This is how to make sourgdough without all the bother and mystique that has built up around it! At no stage do you need to add either sugar or yeast. Natural yeasts and good bacteria already present will do the fermenting, and make much healthier starches than in conventional baking. The loaf in the video was made with about 20% wholemeal rye flour, 80% strong plain white flour. All I added was olive oil and high potassium salt. It took about 3 hours to rise before baking at about 23-24°C. And I only mixed it well once and put it straight into the bread tin for baking (which in this case was made of silicone).