Step 1: Make sponge.

Note: this is exactly the same procedure as feeding your sourdough!

Combine in the bowl of your upright mixer:

¼ cup starter

1 cup flour

½ cup water (lukewarm water)

Let ferment at room temperature for at least 8-12 hours. 

Step 2: Form dough.

In upright mixer bowl, add sponge (if not already there) plus:

3 cups flour

¾ cups water

1 tsp salt

(optional:1 tsp baking soda--adds more leavening, more saltiness, and sweetens up the dough a bit)

Mix well with dough hook for at least 5 minutes, adding additional flour until dough forms a ball that pulls away from the bowl. Dough should still be quite soft and sticky but able to be formed. If it is too dry, it may not rise well. If too wet, it will not keep its shape during rising. 

Allow to ferment in an oiled bowl, covered, for 12 hours, or until doubled in bulk and dough does not spring back when poked.

Turn dough out onto floured surface and knead briefly, then form 2 loaves and place on baking sheet lined with parchment. You may also use greased loaf pans. To make a pretty top surface, stretch any creases down underneath the loaf so that the top surface is smooth. 

Allow to rise for at least 2 hours in warm, draft-free place. (A draft may dry out the loaves.) Preheat oven to 375.**

Bake 375 for 40 minutes or until lightly browned. Done when internal temperature reads 205F.

**Many sourdough bakers insist on a very hot oven, a steam-adding step, and a baking stone. That all makes for a very lovely browned and ultra-crusty crust, but this recipe is intended as a very basic method for beginners to get a feel for creating sourdough without lots of additional, complicated steps. After you master the timing and the dough texture, feel free to research to add fun and interesting steps like using a bread lame to create fancy designs on your loaves, or a proofing bowl to create interesting surface textures. 

Timing (the hardest part!)

Start your sponge approximately 28 hours before you want bread finished. Try not to go too far past the recommended fermenting times or you may exhaust your yeast and not get a good rise. Experiment with timing for optimal flavor and rise. Temperature and humidity will affect outcomes, too! Sourdough is a living thing! :-)

Sample timeline A:

1. Monday morning: Start sponge. 
2. Monday evening: Mix dough. 
3. Tuesday morning: Form loaves.
4. Tuesday before lunch: Bake loaves. 

Sample timeline B:

1. Monday evening: Start sponge.
2. Tuesday early morning: Mix dough.
3. Tuesday afternoon:  Form loaves.
4. Tuesday before dinner: Bake loaves.