Step four
Tip the flour, 225ml warm water, salt, honey and the starter into a bowl, or a mixer fitted with a dough hook.
Stir with a wooden spoon, or on a slow setting in the machine, until combined. Add extra flour if it’s too sticky or a little extra warm water if it’s too dry.
Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing.
If you‘re using a mixer, turn up the speed a little and mix for five mins.
Step five
Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for three hours.
You may not see much movement, but don’t be disheartened, as sourdough takes much longer to rise than conventional yeasted bread.
Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (just make sure you flour the basket really well first).
Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.