No-Knead Sourdough Bread

4 cups organic white bread flour, spooned and leveled ( 520 grams total flour) -please don’t include the weight of the bowl! I Highly Recommend weighing for the first few loaves. (See notes for adding other types of flour.)

2 teaspoons fine sea salt ( 12 grams)

1 7/8 cups filtered water ( 385 grams)

⅓ cup sourdough starter (90 grams) fed 8 to 10 hours earlier, using it slightly after peaking (or use an unfed starter, 3 to 6 days after feeding if refrigerated- for a more “sour” taste- see notes.)

rice flour (my favorite) or extra flour for dusting.

seeds for flavoring: fennel seeds, anise seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty)

subheading: Other optional additions:

Substitute ½ cup rye flour, spelt or whole wheat flour or other whole-grain flour for ½ cup of the white bread flour if you like- resisting the temptation to add more for your first few loaves. (62 grams max.)

Add seeds and/or whole spices (fennel, caraway, onion seeds, dill seeds, chia, hemp, flax ) My favorite is 1 teaspoon fennel, ½ teaspoon caraway and 1 tablespoon chia- or add herbs ( rosemary, thyme, sage, etc).

Once you get the hang of the dough, try adding roasted garlic, nuts, dried fruit, cheeses, or olives.

Directions at feastingathome.com

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