- Part 1 - The night before you want to bake, transform your starter into your leavener...

$Turn your facet until you have about 78\u00ba$

Turn your facet until you have about 78º

$Put 200 grams of the 78\u00ba into a bowl$

Put 200 grams of the 78º into a bowl

Add 100g of white flour and 100g of wheat flour

Add a tablespoon or so of your starter

Mix with a fork, watch for hidden unmixed flour lumps

Cover and let sit in a cool place overnight

- Part 2 - The next morning the leavener should be all bubbly

$Weigh out 625g of water at 80\u00ba$

Weigh out 625g of water at 80º

Add a kilo of flour: 900g white and 100g wheat

Add 200g of your leavener, it should float in the water

Mix the flour, water and leavener on low speed for 10 minues

{Meanwhile} Mix a bit of your leavener, 1/2 cup of water and a 1/2 cup of flour (half white and half whole wheat) in a small plastic bowl

{meanwhile} Cover the bowl and place it in the fridge, this is next week's starter

Let the dough rest 30 minutes. Don't skip this step as it lets the flour absorb the water

$Measure out 20g of salt and 50g of 80\u00ba water and add to your mixer bowl$

Measure out 20g of salt and 50g of 80º water and add to your mixer bowl

Mix for 10 minutes more

- Part 3 - Turn the dough into a ceramic bowl

$And place in a slightly warm environment (80 to 85\u00ba) for 3 to 4 hour for the bulk rise$

And place in a slightly warm environment (80 to 85º) for 3 to 4 hour for the bulk rise

After 3 to 4 hours and the dough has nicely risen

- Part 4 - Turn the dough out onto a scantly floured board and light flour the top

Cut dough in half, flip each half over and shape it into a round

Cover and let the rounds rest for 20 minutes

{meanwhile} Flour 2 wicker basics with rye flour

To shape the final rounds

Flip each round over, and stretch out the end closes to you. Fold the stretched end back on top of itself. Do this for all four side

After the final fold, roll the dough over and shape it into a ball

Let the round rest a minute and then place it in the basket, top side down

Cover with a damp cloth and place in the fridge overnight

$- Part 5 - The next morning preheat the oven to 500\u00ba with a Dutch oven in the oven$

- Part 5 - The next morning preheat the oven to 500º with a Dutch oven in the oven

The dough should have risen nicely overnight

$Place the Dutch oven in the oven for 20 minutes. Reduce the temperature to 450\u00ba$

Place the Dutch oven in the oven for 20 minutes. Reduce the temperature to 450º

After 20 minutes remove the top part of the Dutch ovn

Another view

Bake for another 20 minutes

And eat!

How to bake masa madre

My simple interpretation from Tartine's Bread Book for delicious homemade sour dough.