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In a large bowl, measure the sourdough starter and water.
If using Vitamin C, measure the water into a quart jar, add ⅛ teaspoon Vitamin C powder/ascorbic acid, shake wildly for 20-30 seconds to oxygenate the water, and then add it to the starter.
Add the whole grain flour and AP or bread flour to the mixture.
Stir to combine, then finish bringing into a uniform dough with your hands.
Rise at room temp until double.
Shape into a boule, place in a greased or parchment lined Dutch oven, rise a second time.
Score and place into the center of a cold oven.
Turn the oven on to 425F/220C and start a 45 minute timer.
Remove the lid after 45 minutes and bake an additional 15 minutes.