I am a hobby baker living in Germany and have been playing around making bread from memories I have while growing up in Australia. I really love bread and was a sourdough virgin until a couple of months ago. However I will never go back!
I bought a 1inch thick piece of granite that stays in my oven and I preheat this for an hour before baking to get the oven spring when baking sourdough!
I made my own culture from stone ground flours and mix up the flours regularly to obtain a deeper flavour.
Started with the typical 35g, 15g mix.
This is a recipe for a sourdough baguette that really tasted very good. You can also leave the olives out to have just a lovely nice white sourdough baguette. It is enough dough for 2 normal baguettes or 3 ficelle.
What I have found important is to use flour which has a minimum protein level of 11-11.5g per 100g.