I recently had the fortune to put my hands on a 22 years old pasta madre, levain, sourdough (kind courtesy of Semerssuaq*).
I was always afraid of sourdough: I mean, it’s alive! What if it dies? What if I kill it???
Well, apparently it’s not so simple to kill it! If you take good weekly care of it, well, it will survive, kicking lively in your fridge!
And the bread, oh the bread: unbelievable!

200 g of sourdough
500 g of strong flour
1 teaspoon of salt
300 ml of water

Mix the sourdough with the water.
Add flour and salt, and knead for 20-30 minutes (better with a stan mixer: you’ll need only 10 minutes).
Let it rise in a big glass bowl, covered with film, for at least 3 hours.
pre-heat the oven at 200° C.
Cover a baking tin with baking paper and lay the dough, making a rounded ball, no kneading. Cover it with the bowl and let it rise for at least 30 minutes, better 1 hour.

Cook for 30-40 minutes, until knocking on the bottom it sounds hollow.

Let it cool completely before slicing it.