1 cup starter

1 cup spring water

3 1/2 - 4 cups flour

1/4 cup olive oil

2 Tbsp sugar

3/4 Tbsp salt
Step 1. Mix starter (that has been fed 24 hours earlier) with the spring water (no chlorine). Stir to combine. Add sugar and olive oil. Add flour and mix. This can be done in a mixer or by hand. The dough should be very tacky, sticky. Let it rest to hydrate for 20 to 40 minutes.

Step 2. Add the salt and mix until all the granules have disolved.

Step 3. Let the dough rest and ferment in a warm place. The best place I have found for this is my oven with just the oven light on. About every hour, stretch and turn the dough. With a wet hand reach under the dough, lift and stretch. Turning the bowl a quarter turn at a time, repeat.

Step 4. When the dough has bubbles under the surface and feels light and airy it is ready for the next step. This takes about 3-4 hours, longer is fine :)

Step 5. Pour dough out of the container. Dust the work surface and your hands. Using a wide scraper tool, cut the dough in half. Lightly dust the top surface of the dough. For the first gentle shaping, sweep around the dough with a scraper. Push away and rotate to create the round shape. Don't break the membrane on the surface, but if there are any large bubbles, break them. Cover with a damp towel and let relax 30 minutes.

Step 6. Now you are ready to shape the dough as you wish. This dough is wonderful as french bread, hamburger buns or pizza dough. To create a french bread style loaf, start by flipping the ball over so the top side is down. Gently lift the dough to stretch the dough into a rectangle. Lay the dough back down and fold the ends in to the middle. Stretch the bottom so it is wider than the top. Starting at the top roll the dough towards you, then gently push with the flat part on your hand to create some tension as you roll. Repeat to shape. pinch the seam and lay in the pan you will use to raise and bake the loaf.

Step 7. Cover and let rise for about 2-4 hours. Preheat the oven to 400 degrees. Make slits on the top of the loaf to allow expansion during baking, a razer blade works well for this. Spray the surface lightly with water. To create some steam in the oven spray water in the oven once during the first five minutes of baking. Bake for 30 minutes, until the outer crust is a dark golden brown.

For hamburger buns divide into eight equal balls. Place on a parchment lined baking sheet and press to flatten. Let rise for about 2-4 hours. Brush the tops with egg wash and bake at 375 for 25 minutes. I spray water in the oven when I put them in for some steam..

The last image is the most current loaf my granddaughter has made. She is my inspiration and her loaves are always creative and beautiful.

There are so many helpful resources on the internet. Here are a few of my favorites.

King Arthur Flour

NY Times (lots of great articles and recipes)

"How to make Sourdough Bread, a guide by Claiure Saffitz"

Tartine Bakery - recipe for Country Bread

San Francisco Baking Institute "High Hydration Dough Shaping" - YouTube
Step 3. Stretch and turn Step 4. Dough with bubbles under surface Step 5. Dough is gently poured onto surface
Step 5. First gentle shaping with scraper Step 6. Shaping with gentle stretching Step 6. Shaping
Step 6. Create a little tension as you roll Step 7 Cover with damp towel and let rise Baked bread ~ Yum!
Sandwich buns Not perfect, but DELISH and nice crumb Inspiration! Next time!