MAKE THE DOUGH (3)

Ingredients... 400gm of wheat flour, 8gm of salt, 150gm of starter. Combine the flour, salt, 250ml of tepid/ lukewarm water and the starter in a bowl and mix until well incorporated and leave rest for 10 minutes. Tip the contents onto a lightly floured work bench and knead it with your hands for 3 minutes, the dough should be firm but elastic. ( I do use the dough hook on my mixer, add a few drops of water if your dough feels stiff). If you want to reuse your starter, mix the remaining starter with 1 cup of wholemeal flour and 1 cup of tepid water, let it rest on the bench for 1 hour . Then place it in your refrigerator and leave it for 1- 2 weeks . To reuse it , remove it from the refrigerator the day before baking and let it warm up naturally. Then mix in more flour and water, leave it to ferment overnight and feed it again. You can now bake with it. Follow this process after baking and your starter will last forever.