• 1 cup fed or unfed sourdough starter
  • 2 1/2 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon (14g) sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 cup (227g) milk
  • 2 tablespoons (25g) vegetable oil or olive oil
Whisk together the flour, sugar, and baking soda in a large mixing bowl.

Combine the milk, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F carefully (never over 130 degrees, which will kill the starter), combine with starter, then proceed. Stir the liquid to ensure an accurate reading.

Pour the hot liquid over the dry ingredients in the mixing bowl.

Mix all ingredients except salt by hand until the dough is just incorporated.
Allow to rest for 30 minutes (autolyse).

Mix in the salt. Stretch and fold 6 times, every 30 minutes.
Allow to rise for 30 to 60 minutes.
Shape into desired shape, and place in separate proofing bowls.
* If doing a loaf, grease the loaf pan with olive oil, shape the dough, and let rise in the loaf pan. Boil water and pour into a pan set beneath the loaf pan to help provide steam during baking.
Allow to rise for 3-4 hours.

Before scoring the dough, preheat the oven to 400°F. Place the dough in the dutch oven, score, and place the dutch oven into the oven to bake.

Bake the bread for 22 to 27 minutes, till it's golden brown.
* If loaf pan, remove steam producer after 27 minutes and bake for an additional 5 minutes.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.