ALI’S SOURDOUGH from WEN

 Feed starter using 1/2 cup starter, 1/2 cup water, and 1 cup bread flour.  Let sit until at least doubled. In my house that’s anywhere from 2-4 hours.

To make bread:

90 g starter, from your recently fed starter

385 g hot water

520 g bread flour (or half bread flour and half whole wheat flour)

2 tsps salt

Combine starter and water, mix. Then add flour and salt and mix well.  (I used my kitchen aid mixer for about 3 minutes.) Cover with wet paper towel and set aside in warm place for 15 mins.  Then do a round of 4 stretch and folds.  Let sit 15 mins then another round of stretch and folds.  Cover and let sit 6-8 hours until double. Pull out of bowl, stretch and fold 3 or 4 times. Shape loaf. Cover and proof for 1 hour. Score top.  Preheat oven to 475°. Bake covered 30 minutes. Reduce temp to 425°, remove lid and bake 15 more minutes. Bread temp should be 205°-210°. Remove from oven.  Remove from pans and cool before slicing. 

2/22/2026 My changes - I used 1/2 whole wheat and 1/2 bread flour for loaves. Let sit 15-30 minutes between stretch and folds. I bake mine in lightly greased glass loaf pans with a foil tent to cover or a round Pyrex covered casserole dish. 

For double recipe use:

180 g starter (recently fed)

770 g hot water

1040 g flour

4 tsps salt