Sourdough Starter & Sourdough Bread

For the starter (days 1 to 3)

1. In a glass jar, mix 1 tbsp whole wheat flour with 2 to 3 tsp water.

2. Let it ferment at room temperature.

   Then 4320 min of waiting

For the starter (days 4 to 6)

3. Feed the starter 2 times a day with 1 tbsp refined flour and 2 to 3 tsp water each time.

   Then 4320 min of waiting

For the sourdough bread

4. On day 7, mix the active sourdough starter, water, flour, and salt in a large bowl to form a shaggy dough.

5. Cover and let the dough rest (autolyse).

   Then 30 min of waiting

6. Knead and stretch the dough until smooth and elastic.

7. Shape the dough into a round loaf and place it in a proofing basket lined with a floured cloth.

8. Let the dough proof until puffy and risen.

   Then 240 min of waiting

9. Preheat the oven to 450°F (230°C).

10. Turn the loaf out onto parchment paper and score the top with a sharp blade or razor.

11. Bake in the preheated oven until deep golden brown and hollow-sounding when tapped, 35–40 minutes.

    Then 35 min of waiting