1 cup sour dough starter
3.5 cups flour (this was all all-purpose)
1.25 cups lukewarm water
1 tbsp yeast
1 tbsp salt
Mix all, let sit in the fridge for a few days. Then take half of it, make into a ball. Let rest for an hour.
Dump into oven & dutch oven preheated to 450F, spray the bottom and lid with water. Bake with the lid on for 15 minutes. Uncover, bake for another 15.
Wait to cool, eat bread!
Notes:
– Too much water, then it won’t raise as well
– Probably worth trying with half whole-wheat
– Try with some rye flour in the starter, see if it makes it more sour?