Find Two Sample Baker's Schedules Below

Feed Your Starter1. Feed 25g of starter, 75g of warm water, and 75g of flour. Mix until the flour is completely incorporated and leave to rise. Allow your starter to rise and reach its peak. Let the bulk rise to least double in size, with bubbles on top of the dough and all throughout (the top of the starter will look like little craters) before using.

In my 70 degree kitchen, this takes about 12 hours. If your kitchen is warmer, it will take less time. The opposite is true if your kitchen is cooler. Adjust the timing based on your kitchen environment.

Once your starter is ready, prepare to make the dough.

Make the Dough3. In a large bowl, whisk together the starter, warm milk, melted butter, and honey. Then, add flours and salt to the wet ingredients and mix with a Danish dough whisk until all the flour is fully incorporated.

150g starter, 300g milk, 57g butter, 40g honey, 125g whole wheat flour, 375g bread flour, 9g salt

I also use a bowl scraper to clean the sides of the bowl and mix all the ingredients together. The dough will be sticky.

Cover the bowl with a cover and let the dough rest for 30 minutes.

Knead the Dough6. After 30 minutes, wet your fingers to prevent the dough from sticking.

Take a piece of the wet dough, pull it upwards, and fold it towards the center. Push the heel of your hand into the dough.

Turn the bowl a quarter turn clockwise and repeat the same motion. Continue kneading the dough for about 20 seconds. It should become stiffer and smoother. Stop if the dough starts to tear.

Grease another bowl with butter and place the dough in it, seam side down.

Bulk Fermentation10. Cover the bowl again and let the dough rise until it has doubled in size. In my 70°F kitchen, the first rise took 10-12 hours. Remember, bulk fermentation begins once the ingredients are mixed, not after you’ve kneaded.

Shape the Dough11. Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Continue to punch the edges of the dough to remove all the air bubbles.

If you have made sourdough sandwich bread before, you will notice that the dough feels more dense and stiff due to the whole wheat flour.

Second Rise14. Using a bench scraper or your hands, gently lift the sourdough dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down. Cover the dough and let it rise until it is 1 inch above the rim of the pan.

Bake16. Preheat your oven to 375°F.