- 1 c (5 oz.) white bread flour
- 2 ½ c (11 oz.) whole wheat flour
- 1 ½ tsp. salt
- 1 ¾ c water
- ¼ c sourdough starter
Mix. Adjust amount of water based on desired finished loaf. (Wetter dough makes larger holes, stiffer dough holds it shape better)
Let rise covered 12-24 hours.
Flour and shape loaf and let rise until doubled on a floured towel or in a banneton.
Preheat oven to 500° with a covered casserole pan or Dutch oven heating inside for 30 minutes.
Gently dump loaf into hot pan, cover and bake 20-30 minutes.
Uncover, reduce heat to 450°, bake additional 15-20 minutes.
Four a more sour flavor reduce starter to ⅛ cup and refrigerate for a longer first rise. Can also or alternately be refrigerated for second rise.