Crusty Sourdough Boule!

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

3 cups all-purpose or “plain” flour (plus extra for dusting)

1 ½ teaspoons kosher salt

2 cups fully-active sourdough starter

1 cup warm (110°F) water

Special equipment: A standing mixer; a large, lightly-greased bowl for rising the dough; a colander; 2 tea towels, and a 5 to 7 quart oven-proof pot with a lid (enameled cast iron is ideal)

Directions at agardenforthehouse.com

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