Ingredients
250g sourdough starter
440 g flour
225 g warm water (110-115 F)
12 g salt
Directions
Mix starter with water.
Add flour and salt.
Cover and proof 4 hours.
Form into loaf shape and transfer to greased loaf pan
Cover and proof until doubled.
Cover with foil and bake at 400 F for 30 min
Remove foil and bake anothr 30min.
Remove from pan and let cool completely before slicing.
Notes
Use rye flour with this to make rye bread.
