The night before expand your sourdough starter using equal weights of flour and water till it reaches 425 grams plus sufficient excess to store as your new starter.

NOTE: Pictures are of a 12 loaf batch.

The night before mix all the soaker ingredients and allow to sit in a bowl overnight.

Mix the starter, water, and soaker ...

Add flours and mix for about 10 minutes or until the gluten is developed.

Dump on work table and fold.

Divide and shape dough

Flour a banneton

Place one dough in each banneton. Allow to rise till doubled. NOTE: If you allow to raise in a very cool room (60F) you'll have to extend the time. The dough in the pictures was allowed to proof for 12 hours. Even in that time, it did not double in size, yet the oven spring and crumb was beautiful. You have to be familiar with how your sourdough works and adjust accordingly.

Turn doughs out of banneton and onto a peel. Brush off excess flour. Bake in a temperature stabilized WFO at about 450F for about 45 minutes or till done and a tap on the bottom sounds hollow.

till starter is well mixed into liquids.

Place dough in a storage container sufficient to hold volume. Allow to rise, slowly, to develop flavors, about 2 hours. Fold and return to storage container. Allow to rise another 2 hours.

Finished Loaves

Finished loaf

Crumb.

Smoked turkey sandwich with honey mustard.