sdawson · January 12, 2012 12:24
diff --git a/sourdough1.txt b/sourdough1.txt
 Ingredients:
 * 270g Sean
 * 270g water
 * 510g flour
 * A bit more flour
 * 1 tblsp salt

 Method:
 1. Leave Sean out of fridge overnight before baking so he becomes active.
 2. Mix the flour, water and Sean together, stirring for approx 10 minutes.  It doesn't matter if the mixture isn't completely smooth.  Cover and rest in an oiled bowl for 30 minutes in a warm place.
 3. Sprinkle salt over the mixture then knead for 20-40 minutes, until it passes the structure test.
 (i.e. pull off a blob and try to stretch it into a translucent window - if you can't do this easily, then the gluten isn't active yet and you need to knead more).  For me it usually takes ~25 minutes.  Try to use as little extra flour as possible - the dough should be as sticky as you can handle.  Cover and rest in a warm place.
 4. Once the dough has doubled in size (or even a little longer to get a strong sourdough taste), tip it out and shape into pizza bases.  The time taken for the second prove will vary depending on environmental factors, but could be anything from 4-8 hours (this can be speeded up by putting it in a sink of warm water).  Add toppings and cook in a very hot oven.
	Ingredients:
	* 270g Sean
	* 270g water
	* 510g flour
	* A bit more flour
	* 1 tblsp salt

	Method:
	1. Leave Sean out of fridge overnight before baking so he becomes active.
	2. Mix the flour, water and Sean together, stirring for approx 10 minutes. It doesn't matter if the mixture isn't completely smooth. Cover and rest in an oiled bowl for 30 minutes in a warm place.
	3. Sprinkle salt over the mixture then knead for 20-40 minutes, until it passes the structure test.
	(i.e. pull off a blob and try to stretch it into a translucent window - if you can't do this easily, then the gluten isn't active yet and you need to knead more). For me it usually takes ~25 minutes. Try to use as little extra flour as possible - the dough should be as sticky as you can handle. Cover and rest in a warm place.
	4. Once the dough has doubled in size (or even a little longer to get a strong sourdough taste), tip it out and shape into pizza bases. The time taken for the second prove will vary depending on environmental factors, but could be anything from 4-8 hours (this can be speeded up by putting it in a sink of warm water). Add toppings and cook in a very hot oven.
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