Combine sourdough starter, yeast and salt in a large bowl and leave to stand while you measure out the flour.

After a few minutes, add flour to the sourdough mixture along with the buttermilk or yoghurt, also add the 500 ml of water and stir the dough together using either your hands or the dough attachment for your machine.

Once the dough has come together, knead for at least 20 minutes by machine, 30 minutes by hand on a well-floured kitchen counter, slowly adding in the extra 100 ml of water as you go if needed. The dough should be wet and sticky, but not unmanageably runny.

After your kneading time is up,your dough should be quite sticky still but manageable, even by hand. Tear off a small bit of dough, and hold it up to a window or other light source. Then stretch it carefully with your fingers. If you can stretch the dough so far that it becomes see through, you’re done. If it tears before reaching that stage, guess what, you’ve got more kneading to do!

Once done kneading, put your dough in a lightly oiled bowl and leave it to rise in the fridge for 24 hours.

After a good, quick 24 hour rest, remove the dough from the fridge and let stand on the kitchen counter for a few hours. While the dough acclimatizes, heat your oven as high as it will go.

Grab a baking tray, line it with parchment paper or a silicone baking mat, then carefully slide the dough onto the tray, divide it in two and carefully nudge it into the shape of two loafs.

Slide the tray into the center of the hot oven, then immediately decrease the temperature to about 250C.

Bake for about 20-30 minutes or until the loafs are golden brown, crusty and produce a hollow sound when tapped. For perfect results, use a probe thermometer and pull the loafs when they reach an internal temperature of 99C.

Allow the loafs to cool to room temperature before cutting thick slices and smearing them with butter and/or quality cheese for one of the best freshly baked experiences you’ve ever enjoyed.