DAY 1: Add 60 grams (½ cup) of whole wheat flour and 60 grams (¼ cup) of water to a large jar.

MAKE THE DOUGH: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp

Comparatively speaking, all-purpose flour contains less gluten and absorbs less water, and it can still be used in some breads. You’ll find that it creates a more light and fluffy texture in the finished loaf.

As a rule of thumb, it’s best to feed your starter with the same flour it’s made of. When you created your starter, whole wheat flour was used to initially jumpstart the fermentation process. Then, it was fed all-purpose flour to foster healthy and balanced bacteria within the culture. You’ll want to continue feeding your starter with all-purpose

when refrigerated, but at a slower pace, due to the colder temperature. This technique can buy you up to 8 hours of time or more, depending on the strength of the dough. It also deepens the flavor, and some bakers argue that it promotes bigger holes in the crumb.

In the Fridge: If you don’t bake that often, store your starter in the fridge, loosely covered or with a lid. You’ll only need to feed it about once a week or so, to maintain its strength when not in use. There’s no need to warm it up before feeding or to leave it at room temperature afterwards. Just give it a feed and pop it back into the fridge.

Round and oval-shaped loaves baked in covered pots typically follow the same pattern: 20 minutes covered for steam, 30 minutes uncovered for color, and 10 minutes baked directly on the center rack to crisp the crust. The last 10 minutes on

Not all doughs look the same when the bulk rise is complete, but many share the same characteristics. Here are a few key signs to look for: • An increase in growth, about double in size • Dough no longer looks dense but rather is soft and pillowy • Plenty of bubbles throughout the dough to show aeration • A few bubbles on the surface, typical of

Once the dough has completed the first rest, give it a quick knead in the bowl. The idea is to work the dough, folding it over several times, pressing your fingertips into the center as you go. Don’t worry about technique here. Just keep moving the dough around until the gluten begins to tighten, which will indicate that it’s time to stop. That’s