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  • 1 ¼ cups (283g) water, lukewarm
  • 2 cups (481g) sourdough starter, ripe (fed) or discard*
  • 4 ½ to 5 cups (540g to 600g) King Arthur Unbleached All-Purpose Flour
  • 2 ½ teaspoons (15g) salt
  • 2 teaspoons granulated sugar
  • 1 to 2 teaspoons instant yeast, depending on the vigor of your fed starter*
  • 4 teaspoons vital wheat gluten
  • note: See "tips," below.
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