This method is known to bread geeks and bakers alike as the 'delayed salt' method, and is also referred to as the 'autolyse'.  It's a very handy thing for bakers to understand.

You can use any type of sourdough starter in this recipe - liquid or dough. It's assisted by the 'porridge' of wholemeal flour prepared beforehand, through which an ideal food is made available for the sourdough yeasts to feed on.

This delicious and deeply flavoursome bread is made using the dough starter sourdough (desem) technique. It's meant to be baked on the sole of the oven, and when you get it right, you should have a nice, open crumb - though it won't be as open as a dough made entirely on white flour. 

This basic white sourdough bread recipe will make two one kilo sourdough loaves. It is designed for liquid sourdough starter, but can be used with other types by simply keeping an eye on the liquid content when making the dough.