Details

Sourdough starts with a wild‑yeast culture. To build your starter, mix equal parts flour and water, feed it daily, and watch for bubbles. A healthy starter smells tangy and doubles in size within 6–8 hours.

For your first loaf, use a 75% hydration ratio (water weight relative to flour). Autolyse for 30 minutes, then knead briefly and bulk‑ferment until doubled. Shape gently, proof in a banneton, and bake on a Dutch oven at 230 °C for a crisp crust.