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How much starter, those loaves look amazing. Ive just revived my starter last weekend after 6months in the fridge, it was touch and go.
deleted-
For those ones, I mixed up a few spoons of starter with 200g flour and enough water to make a very wet dough, and left that to brew up for 24 hours. Then added that to 1kg of flour and did as described up thread.
Previous weekend, I did it all in one day, using about 100g of starter straight into the main mix, and it works out ok as well.
ChasnotRobert
Basic recipe for those loaves:
80% strong white flour
20% wholemeal rye flour
10 grammes salt per 1kg flour
660 grammes water per 1kg flour (possibly a splash more, depending on how wet your starter is)
Sourdough starter
Depending on how warm your kitchen is and how active your starter, it may be possible to make the bread in one day, ie combine all the ingredients, knead a tidy tad, leave for two hours, knead a tiny tad, leave for another two hours or so (until dough has increased in size by approx 50%) knead again, shape loaves and put into those wicker basket things to prove,which may take 3 or 4 hours. Bake in a hot oven, ideally on a baking stone, for about 40 - 45 mins.
Those loaves were made with about 600g of flour each.