Overnight Sourdough Bread

50 grams Bubbly Sourdough Starter (¼ cup. See step 1 of instructions)

350 grams warm water (80 degrees F) (1-⅓ cups plus 2 tablespoons)

500 grams Bread Flour (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, spelt. Whole wheat flour will be more dense and won’t rise as much as white flour. For your first few loaves you'll have more success if you don't use it. Don’t use gluten free flours.

9 grams Celtic Sea Salt (finely ground) ( 1-½ teaspoons) or Himalayan salt

Note: Ingredients may have been altered from the original.

Directions at culturedfoodlife.com

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