Sourdough Bread

Making a sourdough loaf requires more advance planning than preparing a yeast-risen bread. Remember to feed the starter several times starting at least 24 hours before the initial mixing of the sponge. Mix the sponge for the dough in the evening and let it rise all night, then make the dough, let it ferment briefly, form the loaf, and bake it late in the day.

For this recipe, I recommend weighing all the ingredients, including the water; the salt may be measured with spoons.