Recipe This recipe follows an 80% hydration bread recipe. It can be difficult to handle, but after a few tries and experiments with flour compositions, you'll get the hang of it. I'll only list ingredients in weight as baking is really more of a science than art, so please ensure you get a food scale before venturing into the world of bread baking. The ingredients are super simple (as long as you have a sourdough starter, which is another beast all in its own. We can talk about in a subsequent post): 1000 grams of any* combination of wheat flour 800 grams water (80%) 150 grams fed sourdough starter (15%) 20 grams of salt (2%) Whatever remaining discard from your sourdough starter (100-200 grams) *If all you have is all-purpose flour, you may find that this recipe is excruciatingly wet and unwieldy. This is due to the low gluten content in all-purpose flour, which doesn't absorb a lot of the wate...