A slightly relaxed approach to a sourdough, but works for us...
Makes 2 loaves - this is easiest to cook in 2x loaf tins to start with until consistency is apparent
100g rye sourdough starter
800g flour - varying proportions - for example, 500g strong white, 200g wholemeal, 100g mixed seeds (pumpkin, sunflower, linseed)
Mix this all together; the dough will be very wet. I use a spoon for this.
Do not knead; the dough is too wet.
Leave to rest for 1-2 hours.
Transfer to tins, or (if feeling confident) shape into banneton.
Leave to prove for 8-12 hours (until doubled).
Bake at 220-240C for 35 mins.
Added by: Charlie Sharp
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The Shipton Millers