Sharing my favorite sourdough supplies AND the easy recipe I’ve been using. Recipe: 1 Cup Starter 1 Cup Water 3 Cups Flour (I use Kirkland Organic All Purpose flour to feed my starter and bake with) 1/2 tablespoon of salt Mix the starter and water together and then add the flour and salt. Mix well until all the flour has been incorporated. The dough should be shaggy. You can add up to 1/2 cup more filtered water, if needed. If it’s too wet, add a little more flour. Let rest uncovered for 20 mins. After 20 minutes, do stretch and folds. This is the ONLY set of stretch and fold that I do. Cover and let rise for 5-7 hours. I cover my bowl with a plastic shower cap and then use that same shower cap to cover my banneton in the fridge. After 5-7 hours, Dump onto floured surface. Shape and place inside down into a banneton, covering with the shower cap or plastic wrap. Place in the fridge for 10-36 hours. Preheat oven to 450 degrees. Dump out your dough onto a sheet of parchment paper, score the dough however you like, and place in a bread loaf pan with another bread loaf pan on top as a “lid” or into a Dutch oven. Bake for 30 mins covered, remove lid, and bake uncovered for another 25-30 minutes. Let rest till cool completely before cutting. LTKFindsUnder50 LTKHome