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Ingredients:
• 200g sourdough starter (seee below)
• 325g lukewarm water
• 500g strong white flour (you can use wholemeal)
• 1 teaspoon sea salt
• 1 tablespoon tomato puree
• 1 large bunch fresh basil chopped
• Sea salt and freshly ground black pepper
• A sprinkle of sugar
• 1 teaspoon olive oil
• Makes 2 small loaves or one large loaf

Method:
• One week before you want to make your bread, make your starter. This you will need a large jar or container with a lid.
• DAY 1 - Mix together 1 level tablespoon of whole meal flour and 2 tablespoons of lukewarm water together in a sealable jar, seal and leave on your kitchen worktop overnight.
• DAY 2, 3, 4 and 5 - Each morning, you will need 1 level tablespoon of whole meal flour and 2 tablespoons lukewarm water. Mix these into the mixture in the jar and whisk really well, seal and leave overnight.
• The starter will be ready to use after about a week. It should be bubby and very bubbly. If you are not going to use it for a while, you can pop it into the fridge so you don't have to keep feeding it. To revive it, take it out the night before you want to use it, pour off any separated liquid and start to feed as before. It will soon be bubbly and active again.
• Place 200g of the sourdough starter, as above into a large bowl, add 100g warm water, and 100g strong white bread flour, mix well, cover with a damp tea towel and leave at room temperature overnight.
• In the morning add 125g warm water, 400g strong white or whole meal flour, 1 teaspoon sea salt, mix well and knead for about 5 minutes, put to one side and repeat the kneading two or three more times at half hour intervals. The dough should hold its shape, if it is very sticky, add a little more flour, or if it is dry, add a little more water.
• Mix together the tomato puree, basil, salt and pepper, sugar and olive oil, flatten out the dough and place the tomato mixture into the centre. Fold over the dough to encase the tomato mixture, pick up the dough and mix the tomato mixture into the dough, by twisting it two or three times. and kneading the dough, which will be very wet now. Sprinkle about a tablespoon flour onto the work surface, place the dough on top of it and turn the edges of the dough into the centre, turning and kneading it into a ball.
• Divide the dough into two and shape into two rounds. Use bowls or small baskets as molds line them with floured tea towels and place the shaped rounds into them, scraggy side up, sprinkle with quite a bit of flour. Cover with a damp tea towel, leave to one side to prove for between 2 and 4 hours, depending on how warm your room is.
• When the dough has doubled in size, generously sprinkle a hot baking tray with flour, and gently turn out the loaves, score with a very sharp knife and bake for about 40 minutes.
• Allow to cool a little and enjoy. My favourite toasty sourdough snack is tomatoes on toast. Slice a few sweet tomatoes and mix with a little extra virgin olive oil, a handful of fresh basil, a tiny grating of garlic, a splash of balsamic vinegar, sea salt and pepper to taste, with hot buttered or olive oiled toast.