My sourdough starter has twins

As an alternative, I can recommend Hendrik's "The Bread Code": https://www.the-bread-code.io/

He has a very simple beginner's recipe on his YouTube channel: https://www.youtube.com/watch?v=msqU-ylXWUs

It's the resource I shared the most with friends who asked me how to bake sourdough breads, even though I didn't learn the basics from it I really like his style of teaching, concise and thorough at the same time.

Hey,

Try this series from him that is a great intro: https://youtu.be/vmb0wWKITBQ?si=S3MVF8qyKLOuCHmq

I was then inspired by https://youtu.be/ZxCf39G_7pY?si=Mf5dfcZIngyXCuEY

The worked up my own process below through seeing what worked for my flour and starter:

100g sourdough starter 300g water (cold and filtered) 12g fine sea salt 10g olive oil 550g white and brown bread flour mixed (I use 200g brown, 350g white)

Morning of the day before (24 hours), or on the night before (12hours) you will bake: Feed the sourdough starter 50g brown bread flour and 50g water. Make sure that this is at least 12 hours before you plan to make the dough, allowing time to double in size and form a very bubbly starter before using.

Morning: Measure 100g of bubbling sourdough starter into a bowl, add 300g cold water and whisk with a fork for 1min. Add 12g salt and whisk briefly again until the salt is dissolved. Add 10g olive oil and 550g flour and stir until all flour is mixed in, at least 2 mins of mixing. Use your (wet) hand to complete the mix. Leave for at least 5 minutes then gently lift and fold one corner of the dough into the middle, rotate the bowl 1/4 and repeat. Fold the dough 4 times then cover and leave for 15 mins and repeat the folding, before one final folding 15 mins later, before leaving to proof for the rest of the day.

Proofing: Cover the dough, let it proof (rise) for 10-12 hours at 16-19c in the kitchen. It only needs to double in size - you don't want it to over proof.

That evening: Shape. Check your dough, and when it has almost doubled in size, it is ready to stretch, fold, and shape.

Wet your hands, and bring the dough in from the corners of the bowl, then reach in from each side and lift up the dough in the middle, letting it stretch down front and back. Let it stretch for 15 seconds, then fold these two dropping sides over itself, turn the bowl and repeat until folded this way 4 times.

Shape roughly into the loaf you want, onto a lightly floured parchment-lined bowl - if your shaping has formed a seam, put the seam side up and pinch it closed. Cover and this in the fridge overnight.

The next morning preheat the oven to 225c - if you have a cast iron pot add this to the oven to pre heat with the lid off.

Remove the proofed loaf from the fridge, and add any cuts or slashes to the loaf before baking.

Place the loaf (still on the parchment paper) into the cast iron pot, cover and bake for 20-25. Remove lid, and bake 10-15 more minutes, until very deeply golden. For my oven total baking time is 35 mins, 25 covered and 10 uncovered.

Remove from the over and the pan, then remove the parchment paper. Let it cool on a rack for at least an hour before cutting.

If you don't have a cast iron pot you can bake in two roasting trays placed face to face, or you can bake just on a baking tray, uncovered - if so add a small pour (20ml) of boiling water to the base of your oven, every 10 mins for the first 20 mins (at start, at 10mins,and at 20mins).

Iterated from these instructions (with videos of the folds) https://www.feastingathome.com/sourdough-bread/#tasty-recipe...