please read detailed blog before getting started. Feed your starter in the morning by discarding everything but 1/2 cup. Feed starter with 1 cup unbleached all purpose flour and 2/3 cup warm filtered water. Mix well and allow to rest for 4-6 hours or until it's active.

When your starter is active, bubbly, and ready to use, begin by adding 1/2 cup of active starter to a glass bowl along with 2 cups of warm, filtered water. Mix the starter and water together until the mixture is smooth and free of clumps.

Add the flour to the starter mixture, stirring with a rubber spatula until the dough begins to come together. You’re looking for what’s commonly called a “shaggy dough”—a thick but well-hydrated mixture. Once the ingredients are roughly combined, I like to switch to using my hands, kneading gently to ensure everything is fully incorporated.

Cover your glass bowl with a damp clean kitchen towel and let it rest for 45 minutes.

Add the salt with 1 tablespoon of filtered water to help it dissolve and mix in easier. Use your hands to knead the dough gently, ensuring the salt is evenly incorporated.

Begin your first series of "stretch and folds." To perform, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl slightly and repeat this process for a total of 8 times. Cover with the damp towel and set it aside for 30 minutes.

After the initial 30-minute rest, repeat the stretch-and-fold process a second time. Perform a total of 8 stretch-and-folds, working your way around the dough just as before. Cover the bowl and let the dough rest for another 30 minutes.

After the final 30-minute rest, repeat the stretch-and-fold process one last time. Once completed, cover the bowl and set it aside for the bulk fermentation stage, which can take anywhere from 1 to 5 hours, depending on the temperature of your home. You’ll know the dough is done bulk fermenting when it has increased in size (about 50-75% larger, not quite doubled) and has a smooth, domed surface.

Lightly flour a clean working surface to prevent sticking. Gently remove the dough from the bowl by placing both hands on opposite sides of the dough. Slowly lift it upward, letting the dough stretch and pull itself out of the bowl naturally. Move gently and avoid forcing it out to maintain the air bubbles formed during fermentation.

Once the dough is on the floured surface, allow it to fold over itself as you place it down. Then, grab the opposite side of the dough with both hands and repeat the motion- lifting up and allowing it to fold over itself- grabbing the other side and repeating. Continue this process for a total of 8 folds, working your way around the dough. This step helps further develop the structure while preparing the dough for final shaping.

Gently stretch the dough into a thin rectangle on your floured surface, being careful not to tear it. Fold the longer sides inward, like a hotdog bun, then roll tightly from one short end to the other to create a compact loaf. This rolling builds surface tension, essential for a well-formed loaf during baking.

Use the push-and-pull technique to shape the dough: push it forward with your palms while gently rotating, then pull it back to create tension. Repeat until the surface is smooth and taut. Cover and let it rest on the counter for 20 minutes.

Stretch one side of the dough outward and fold it to the center, then repeat with the opposite side, overlapping slightly like folding a letter. Fold the top edge down, then the bottom edge up, pinching the seam to seal. This creates a taut surface, helping the dough hold its shape and rise evenly for a beautiful bake.

Place your shaped loaf, seam-side up, into a floured banneton with a cloth liner. Cover with a tea towel and refrigerate for 12-72 hours. This cold-proofing slows fermentation, enhancing flavor—the longer the rest, the tangier the loaf.

Preheat your oven to 475°F and place your Dutch oven inside for at least 45 minutes to ensure it's blazing hot for a perfect crust.

When ready, turn your loaf onto parchment paper, flour the top, and score it with a sharp knife or lame. An "X" works great for beginners, allowing the dough to expand and achieve an artisanal look.

Carefully remove the hot Dutch oven using gloves and place the parchment with your scored bread inside. For extra steam, add two ice cubes under the parchment. Cover with the lid and bake at 475°F for 25 minutes. To prevent the bottom from burning, place a baking sheet on the oven’s bottom shelf.

After 25 minutes, reduce the oven to 450°F and remove the Dutch oven lid. Bake for 15-20 minutes more, depending on how dark and crisp you want the crust. Watch closely to achieve your desired finish.

When the loaf is done, lift it out using the parchment and place it on a cooling rack. Let it cool for an hour before slicing to allow the crumb to set and the interior to finish cooking. Patience is key for the perfect sourdough, slice into and enjoy!