Heads up folks, don’t let the prep time with the sourdough bread scare you off. This dough is going to be sitting around without you most of the time, doing it’s own thing.
This is my main recipe that I go to. I use it in all its variations for large loaves, small loaves, pizza crusts, etc.
If you have a strong starter like I do that you don’t discard, it should only take 2-4 hours after feeding the starter to be ready to make your dough, (if it’s at room temperature), if you use your starter at least once a week. If you don’t use it once a week, you may want to feed it the night before and again the next morning.
Please keep in mind that this recipe is based off the fact that I never discard any of my starter, therefore it’s stronger and if I were to feed it the night before like some recipes call for, it would have already risen and fallen long before I wake up, had my coffee and ready to make bread dough.
There was a time in my life that I saw no need for a kitchen scale, but once I saw the fact that using one not only showed me that I am indeed a little heavy handed with the flour, and the fact that I can save dishes to wash, I invested in one.
That’s right, a $10 scale from Amazon will save you washing measuring cups….
The scale I started with: 
The one I use now because the numbers will show up better in videos: Nicewell Food Scale
This recipe makes one round loaf. If you need something smaller and want to use a regular loaf pan, I will adjust the times and temps with future instructions that I will come back and post the links here along with a future video.
Happy baking!
PS – If you would like a shiny loaf, you can use a simple egg wash right before you put it into the oven!
