Makes one loaf
For the starter:
2 cups of warm water
1 packet of active dry yeast (2 ¼ teaspoons)
3 ½ cups of flour
2 tablespoons of sugar
Activate the yeast by combining it with the warm water and letting it stand. Add in the flour and sugar and mix well. Wrap with plastic wrap, not tightly, and ferment for 5 days, stirring about every 12 hours. Store in the fridge in a glass jar, feeding once a week with 1 teaspoon of sugar. Replenish with 1 cup of flour to ½ cup of water. If the starter appears dry, add water until sticky and easy to stir.
For the bread:
1 ¼ cups of warm water
1 cup of starter
4 cups of flour
2 teaspoons of salt
Leave the starter out overnight (or about 8 hours) prior to use. Combine all ingredients in a stand mixer. Knead on setting 2 (low) for 10 minutes until the dough is smooth and elastic. Let the dough rest in a floured bowl, covering with a towel and leaving it for 10-12 hours. This is the bulk fermentation of the dough, and not the main rising time, however the dough can (and probably will) still rise. After the bulk fermentation, knead for a couple minutes by hand and let the dough rise for 3-4 hours. This is when the dough should visibly rise a significant amount. During the last half hour, preheat the oven to 480°F, and place the oven rack in the centre. Line a dutch oven with parchment paper and turn over dough. Score the top and cover with the lid. Bake for 30 minutes, then remove the lid and bake for 5-15 minutes, or until golden. Let the bread cool before slicing. The bread should sound hollow.
Notes:
For whole wheat sourdough, use the maximum rising times, as the whole wheat will need longer to ferment and rise.
Olive oil may be used to grease the bowl during the bulk fermentation if desired, but the dough will need to be floured during the second resting period.
Sourdough starter may be used as a leavening agent in other recipes.