Sourdough Breadmaking (all parts)
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Making a loaf: (Makes one large loaf
- 400g Bread flour or all purpose
- 250g water
- 100g Active sourdough starter (my starter peaked/rose the most by 3pm when fed around 7 or 8. Best when it has just risen in double or peaked)
- 10g oil
- 9g salt
(original recipe used 100g starter, 350g warm water, 10g salt + 500g water)

Instructions:
1) 8am feed starter 1:1:1 (instead of usual 20g starter, keep full 60g and do 60g:60g:60g starter:water:flour)
2) 3pm Make dough (mix water,oil + starter first. Then add flour/salt)
3) Cover with towel 1 hour
4) 4, 4:30, 5:30pm - Stretch + fold (I did it just 2 times, but should do 3)
5) Rest on counter covered
6) 10pm shape dough + put in fridge (I put in the baking casserole dish covered on parchment paper so easy to remove
7) 8am next day (or whenever you want to cook it)
	- Preheat oven to 475 with dutch oven or casserole dish with lid in the oven
	- Put dough on parchment paper in freezer 15 min before scoring (about preheat time)
	- Score top of dough - cut 3 slashes and 3 more making X's (or try a design)
	- Use parch paper to lift dough into hot dutch oven or dish + cover
8) Bake 30 min with id 
9) Remove lid, reduce oven to 425 + cook 20 minutes more
10) Rest on wire rack, then enjoy

Feeding Starter:
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- Feed in 1:1:1 ratio (discarding extra), 20g starter, 20g warm water (75-85 degrees), 20g flour
- Feed daily at room temperature or weekly if keeping in refrigerator
- If it collaspes back to original size + has water on top it might be hungry and need more frequent feeding.
- It should never be pink, fuzzy or smell like stinky socks. A little water ("hooch") on top is ok.
- It works best in 75-82 degree range

Backing up a starter:
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- Take active starter + spread on sheet of parchment paper as thin as you can
- Let try 1-2 days until fully dry. It will look like a cracker + snap when you break it
- It will keep months in a sealed container in cabinet or forever in a freezer.

Refresh dried starter:
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- Day 1: Cover a few grams of starter (maybe 5g) with water (10-20g)
- Let it soak overnight in covered container
- Day 2: Next day, add unbleached flour to make thick paste (equal flour weight to water. If you added 10g, add 10g). Stir until all mixed in and cover
- Day 3: You will see a few bubbles. Stir in equal flour + water. Cover
- Day 4: You should be able to resume normal feeding schedule now + use as desired.

Making a starter from scratch if you can't get a hand me down:
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- Day 1: Mix 20g whole wheat or rye flour, 20g water, stir + cover loosely. Give an extra stir later in the day
- Day 2: If you see bubbles discard half + add equal amounts flour, water + starter
- Day3-7: Repeat discard and feed in equal amounts 1:1:1 of 20g until it doubles in 24 hrs. (Sometimes it will slow in day 3-4 as the right microbes win out)
- Once you have something that doubles within 6 hrs from feeding it is ready for a bake.