Some of this information might work a little different if you live closer to sea level. After conversations with my Mom who has been working with sourdough for years I think you'll likely just get more bread out of each batch than I do.

Bakers use ratios and weight for accuracy and to ensure their product turns out properly. And because of this I will refer to ratios and use a kitchen scale.

I received my starter from a friend, so I will not be discussing how to begin your starter.

Feeding your starter

• Use a 2:1 ratio for feeding the starter. 2 parts flour and 1 part water

You will need to feed your starter every day if it is stored at room temperature or every week if it is stored in the fridge. I keep my starter in the fridge and bake with it weekly. This means that I pull out 150g to bake with and feed it before I put it back in the fridge.

• Remove starter from the fridge and allow to come to room temperature
• Feed the starter with the 2:1 ratio:
  • 1/2 cup flour
  • 1/4 cup water
• Stir and allow to grow for 2ish hours before returning to the fridge

Using your starter to make bread

150g starter 500g All purpose flour 250g warm liquid (this is a little more than a cup) 25g oil (canola or olive both work) 5g salt 1 Tbsp honey

Directions

1. Weigh all the ingredients and combine in your electric mixer with a dough hook until it starts to pull off the walls of the bowl. Turn the dough out onto the counter with little to no flour and knead until smooth. While the dough is on the counter spray your bowl with cooking spray. Place the dough back into the bowl an allow to rise covered with plastic wrap, damp towel or other cover such as a beeswax cover.
2. set a timer for 30 minutes. Stretch the dough with wet hands by pulling and folding. This will distribute the yeast throughout the dough. Do this 3-4 times every 30 minutes
3. After a series of stretching the dough you will now allow it to rise until it almost doubles, this is called the bulk rise. Most of the time I allow this stage to happen over night.
4. After the bulk rise, it is time to shape the dough and place it in the baking dish/s. Then allow it to rise again until it looks puffy and no longer dense.
5. If you're planning to use loaf pans you will want to spray them with cooking spray
6. If you're planning to use a dutch oven you will need to spray and coat with corn meal or use parchment paper (this is much easier).
7. This is when you can have some fun with the dough by rolling it out and adding cinnamon and sugar or Swiss cheese and then roll it back up and then shape for the baking pan.
8. Once the dough has risen again, it is time to score the top of the dough and bake. Preheat oven to 450.
9. If you are baking in a dutch oven you will want to preheat the dutch oven too and then once the bread is in the oven you will decrease the temperature to 400 and bake for 50 minutes.
10. If you're baking in loaf pans you will want to put a pan of water in the bottom of your oven to increase the moisture within the oven. You will bake for 10 minutes at 400 and then decrease to 350 for another 20 minutes.
11. Cool the bread on a wire rack for approximately 1 hour before cutting into the dough.

Alternate recipes

• Add in other grains and seeds. Decrease the 500g of flour from what you might add in: ** I've added in poppy seeds, sesame seeds, flax, bran and oats

• Liquids do not have to be water, I've used water, milk and whey (the leftovers from making yogurt)