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Parve
Medium
30 Hours
Diets 
Making your own starter takes time and patience. You can skip this step by getting some starter from a friend or a local bakery. You can also order dehydrated sourdough starter online.
30 grams water
30 grams Glicks Flour
60 grams water
60 grams Glicks Flour
360 grams water
450 grams bread flour, such as Glicks High Gluten Flour
50 grams Shibolim Whole Wheat Flour
10 grams Tuscanini Fine Sea Salt
Day 1: Sterilize an eight-ounce glass jar with boiling water. In the jar, combine 30 grams water and 30 grams flour, stirring until smooth. Cover lightly and let rest 24 hours at room temperature (70–75 degrees Fahrenheit).
Day 2: Add 30 grams water and 30 grams flour to the jar, stirring until smooth. Cover lightly and let rest 24 hours at room temperature.
Day 3: You should start to see some bubbles forming on the surface of your starter. Discard about half the starter and feed it with another 30 grams water and 30 grams flour.
Days 4, 5,and 6: You should see more scattered bubbles and your starter should rise and fall a bit with each feed. Feed twice a day, morning and evening, by discarding half the starter and adding 30 grams water and 30 grams flour. Each time, stir well, cover lightly, and let rest 12 hours at room temperature.
Day 7: Your starter should triple in size and is now ready to use.
Discard all but one tablespoon of starter and add 60 grams of water and 60 grams of flour. Mix well and leave at room temperature, loosely covered, for eight to 10 hours (or overnight), until bubbly and tripled in size.
In a large mixing bowl, combine 100 grams active starter and 360 grams water.
Add 450 grams bread flour, 50 grams whole wheat flour, and 10 grams fine sea salt. Mix four to five minutes using your hands or a dough whisk until no dry bits of flour remain.
Cover the bowl with plastic wrap and let sit at room temperature for 45 minutes.
There should be about one tablespoon (or more) of starter left in the jar. Mix in 30 grams water and 30 grams bread flour.
Let rest, loosely covered, for eight to 10 hours or overnight. When doubled in size, move to the fridge and store loosely covered until the next use.
Perform the first “stretch and fold.” A stretch and fold is done by gently lifting one side of the dough up and folding it down over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl all the way around, in a full circle.
Cover the bowl and let dough rest 30 minutes at room temperature. Perform a second stretch and fold.
Cover the bowl and let dough rest another 30 minutes at room temperature. Perform a third stretch and fold.
Cover again and let dough rest three to five hours, until almost double in size. It should appear puffy and jiggly, with bubbles on the surface.
Turn the dough out onto the counter, and with your hands forming a “V,” gently shape the dough by pushing it across the counter to form a ball.
Dust the ball of dough with flour and cover with a damp kitchen towel or overturned bowl. Allow the dough to “bench rest” for 30–60 minutes.
Turn the ball over, seam side up, and perform a final shaping by gently pulling all four sides of the dough into the middle and pinching them together.
Generously flour a banneton with rice flour or regular flour. If you don’t have a banneton, use any bowl lined with a floured cloth or towel. Place the dough seam-side up into the floured banneton or bowl.
Cover with plastic wrap and leave in the fridge for five to 24 hours.
Preheat oven to 450 degrees Fahrenheit with the pot you’re going to be baking it in inside.
Remove dough from the fridge and turn out onto parchment paper.
Score the top with the bread lame or knife and transfer to the pot. Cover and bake for 30 minutes.
Remove the lid and bake another 15–18 minutes, until golden brown. Transfer to a cooling rack for one to two hours before slicing.
Store wrapped in a towel or linen bread bag for three to four days.
Photography and Styling by Mirele Schapira
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