Here’s a recipe and checklist I use when baking sourdough bread. I made the process flow diagram based on the instructions from a Stella video. I’ve made this loaf many times now – it’s easy and gets consistent results every time. I like having a printout every time I bake so that I can document the date, temperature and the time it takes for each step.
Feel free to download a printable copy.
There are loads of books and blog posts that detail the “proper” way to maintain a sourdough starter. However, I think the best way is one that works for your schedule. Here’s how I maintain my starter in an easy, practical way that fits into my schedule.
The person that gifted me my sourdough starter (Thanks Abbott!) suggested adding equal parts starter and new ingredients every 24 hours. The new ingredients are just flour and water. The flour I use is a mixture of King Arthur Flour (KAF) bread flour and whole wheat flour. To make refeeding easier, I keep a container of 50% bread flour and 50% whole wheat flour on the counter.