The Starter Jar

Classic Country Loaf A golden, crusty boule with an open crumb — the perfect everyday sourdough that never gets old. Ingredients: 100g active sourdough starter (100% hydration) | 450g bread flour | 50g whole wheat flour | 350g water (lukewarm, about 85°F) | 10g salt | 20g olive oil (optional, for improved crust) | Rice flour for dusting banneton basket Instructions: Mix: Stir the starter into the water until cloudy. Add both flours and mix until no dry spots remain. Cover and rest for 30 minutes. Add Salt: Sprinkle in the salt and work it through with wet hands. The dough will feel rough at first but smooth out quickly. Build Strength: Over the next 2 hours, perform 4 sets of stretch and folds spaced 30 minutes apart. By the final fold the dough should feel elastic and airy. Bulk Ferment: Leave the dough at room temperature until it rises by about 60 percent and shows bubbles around the edges, usually 4 to 5 hours depending on your kitchen. Shape and Chill: Pre-shape into a loose round, rest 20 minutes, then shape tightly and place seam-side up in a floured banneton. Refrigerate overnight. Bake: Heat a Dutch oven at 250°C for 45 minutes. Turn out the cold dough, score it, cover, and bake 20 minutes. Uncover and bake another 20 to 25 minutes until deep brown. Tips: Make sure your starter has at least doubled and is bubbly before using — this is the most common reason a loaf doesn't rise. When in doubt, give it another hour.