Create Sourdough Starter (from scratch)

• Add 1 ounce of water to an 8 ounce mason jar. As tap water can have a lot of chlorine (which will inhibit yeast and bacteria growth), filtered or bottled water are better.
• Add 1 ounce of flour of your choice (bread flour, Type 00, or whole wheat are the most common).
• Stir with a butter knife so that you can scrape it on the edge - it will be very sticky!
• Cover with a lid and store at room temperature out of sunlight (cupboard is great).

Day 2

• 24 hours later, you need to feed the starter.
• Split the starter in two. Discard half (or start a second).
• Add 1 ounces of water
• Add 1 ounces of flour
• Stir.

Day 3 through Day 5: Repeat Day 2

Day 6: Create a Levain

• Split the starter:

  - remove 2 ounces (57 grams) for making the bread and put in a stand mixing bowl (you can of course mix by hand).

  - feed the remainder as you did on Day 2 and store in the fridge. You will not use it again today.
• Add 2 ounces (by weight or volume - they are the same for water - 57 grams) of 80°F water to the starter and break up the starter using a spoon.
• Add 2 ounces (by weight - 57 g) of whole wheat flour (organic, if possible). Start the stand mixer.
• Add 2 ounces (by weight - 57 g) of bread flour (King Arthur is great). Continue mixing until the water is completely absorbed (although it will still be fairly sticky).

Day 7: Make the Bread

• The starter has now bloomed into 8 ounces (227 grams) of Levain. This will make a bread that is nicely sour, but you can reduce the sourness by using less of the Levain.
• Depending on the size of your mixing bowl, you can make the two loaves one at a time or together. I prefer to make them separately and so the recipe addresses it this way.

Loaf 1

• Split the Levain in two and put half aside for Loaf 2.
• Add 1.5 cups of 80°F water to the Levain.
• Begin adding the 2 cups of whole wheat flour (~350 grams by weight) and start the stand mixer on its slowest setting.
• Slowly add 1.75 cups of bread flour (350 grams by weight) and continue mixing until the flour and water are fully blended.
• Wet your hands and remove the first loaf from the mixing bowl and put on a cutting board. It will be VERY STICKY, so you'll probably want to use a wet spoon to help transfer it.

  Using your wet hands, form the dough into a rough ball.

  Cover and set aside for 30-40 minutes.

Loaf 2: Repeat the Steps for Loaf 1

• Mix 1/2 tablespoon of salt with 1 tablespoon of water and whisk to dissolve.
• Uncover loaf #1 and put a dent in the top. Pour in the salt water mix. Squeeze the dough to incorporate the water and salt into the dough.
• Carefully stretch the dough and fold it on top of itself 4 times incorporating as much air as possible each time.
• Cover and set aside while repeating for loaf #2. Start a 30 minute timer.

Turning the Dough 1 through 4

• After the 30 minute timer has elapsed, stretch and fold the dough onto itself. Each time, try to incorporate more air into the dough. Recover the dough.

  Set the 30 minute timer.

  Do the same for loaf #2.
• Repeat for Turns 2, 3, and 4 (a total of 2 hours). Be gentle with the dough in the last two turns trying to preserve the billowy, soft texture. Continue to cover between each turn. Set the 30 minute timer for each turn.
• Insert the Dutch Oven into the oven and preheat the oven to 500°F once you've finished the last turn but before setting the timer.

Baking the Sourdough Loaves

• Place a 1' x 1' piece of parchment paper down.
• Uncover loaf #1 and form into a billowy, light ball and set in the center of the parchment paper.
• Using oven mitts, remove the Dutch oven from the oven and remove the lid. Set both in a safe, heat resistant place like the stove top.
• Pick up the loaf using the parchment paper (it will be good to get assistance, if available) and carefully place in the Dutch oven.

  Score the dough with a razor or very sharp knife about 1/2" deep. The dough is sticky, so really good score marks require an exceptionally sharp blade.

  Replace the lid.
• Turn the oven down to 450°F and replace the Dutch oven into the oven.
• Cook for 20 minutes.
• Carefully remove the lid (be careful of steam!) and cook for 20 additional minutes.
• Remove the Dutch oven and tip to slide the bread onto the cooling rack.

  Replace the lid on the Dutch oven and return to the oven. Turn the oven back up to 500°F.
• Once the oven returns to 500°F, repeat the baking steps for Loaf #2.

Serving and Storage

• Do not cut the bread until it has cooled (at least 1 hour) or else it will not cut properly and the final bread texture will be compromised.
• The bread will keep best in a linen bread bag or wrapped in a tea towel on the countertop for 5-6 days.

  Storing in a Ziploc bag will soften the crust, but essential if you wish to store the bread for longer in the fridge or freezer.