Easy Dutch Oven Sourdough Bread

thefeatherednester.com

Meredith W

¼ cup (50 grams) sourdough starter (fed within last 12 to 24 hours)

1 ½ cups (350 grams) filtered water (about 100º F)

4 ¼ cups (500 grams) all-purpose flour (see recipe notes for using bread flour or whole wheat flour)

1 ½ teaspoons (9 grams) fine salt (I prefer using sea salt)

Directions at thefeatherednester.com

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