Start with your well cultivated sourdough starter snp.gd/tap3b2. Remove a cup of your starter and set aside. Remember to replace what you took in flour and water to keep your yeasties alive.
Put your starter in a large mixing bowl
And add your flour and salt Mix until the dough isn't sticking to the sides Lumps are ok but it should be relatively uniform A standing mixer and bread hook would be handy here but I am a poor purist
Cover and let sit for at least 3 hours but I usually let it go over night
By morning your dough should have doubled in size. Punch the air out of it (literally), recover and let stand for another hot and a half our until it has doubled in size again
Turn out onto a will floured board and add a little more flour to make the dough workable.
Knead lightly and only for a few minutes. Don't won't to real down all of those nice compounds your Yeasties have formed.
You should have enough dough for two loaves. Break the dough in two and make tightly formed balls of dough
One of my loaves will be a focaccia. I have laid it out on a greased baking sheet and scored the top.
The second loaf will be rectangular. Make sure ably seams on your dough lay on the bottom to trap as much of the fermentation gas as possible.
Now we let rise for another hour and a half or until they double in size again 10 minutes before they are ready put a tray of water in your stove and preheat to 400 degrees to make it nave and steamy
Bake for 60 minutes or until the loaf sounds hollow when you knock it. Sourdough's crust should be slightly darker so give it about 10 more minutes when you think it is done. Then butter up and enjoy