The Starter Jar

Overnight No-Knead Loaf Mix before bed, bake in the morning. This effortless recipe delivers incredible flavor with minimal hands-on time. Ingredients: 200g active sourdough starter (100% hydration) | 450g bread flour | 50g whole wheat flour | 375g warm water (85–90°F) | 10g fine sea salt | 2g diastatic malt powder (optional, for color and flavor) Instructions: Evening Mix: Whisk starter into the water, then add flour and salt. Stir until the dough comes together. It should look shaggy, not polished. Rest Overnight: Cover the bowl and leave it at cool room temperature overnight. By morning the dough should be puffy and domed. Shape: Turn the dough onto a lightly floured counter, fold the edges inward, and tighten it into a round. Let it rest 20 minutes, then shape once more. Final Proof: Place seam-side up in a lined basket and let it proof 60 to 90 minutes while the oven heats. Bake: Bake in a hot Dutch oven at 240°C for 20 minutes covered, then 20 to 25 minutes uncovered until the crust is deeply colored. 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.