– In the morning, mix 3 ½ C white organic flour, ½ C of the sourdough starter, 1 ½ C warm water. Make sure the sourdough starter was fed the day prior.

– Keep the dough mixture in the bowl and cover with a towel. Keep on your counter.

– In ~1 hour, stretch and fold over the dough a couple times, keeping in the bowl. Repeat this process 2 – 4 more times throughout the day. The stretching should be a couple hours apart if possible. Every time you check the dough, it should grow and be bubbly.

– In the late afternoon, ~1 hour before baking, spread ~ ½ C of flour on a clean surface. Take the dough out of the bowl and roll in flour so the outer surface is
covered and no longer sticky. Place dough on parchment paper and cover with a towel. Let the dough sit for ~1 hour before baking.

– When you are ready to bake, preheat the oven to 450 degrees F and put your cooking stone in the oven to preheat as well.

– After the oven and stone are heated, take the stone out and quickly transfer the dough and parchment paper to the stone. Place the stone and dough back in the oven.

– Bake for 30 minutes. After ~25 minutes, continuously check to make sure the outer shell has lightly browned. If darkening in color too fast, remove from the
oven. If not darkened, add more time.

– Great job! Next time, try a flavored sourdough recipe.