Simple Sourdough Bread (using cups)

Here’s a simple sourdough bread recipe using cups instead of grams, suitable for beginner or intermediate home bakers:

Mix Dough (Day 1, Morning)
- In a large bowl, mix together:
  - 1 cup sourdough starter
  - 1 ½ cups lukewarm water
  - 4 cups flour
  - 1 ½ tsp salt
- Stir until a shaggy dough forms. Cover with a towel and let it rest for 30 minutes.
Stretch and Fold (Day 1, Over 3-4 Hours)
- Every 30 minutes over the next few hours, do a “stretch and fold”:
  - Pull one side of the dough up and fold it over to the other side.
  - Turn the bowl and repeat on all sides (4 total).
  - Do this 4–6 times over 3–4 hours.
- Cover and let rise until doubled in size (this may take 6–12 hours, depending on room temperature).
Shape and Rest (Day 1, Night)
- Turn dough onto a lightly floured surface.
- Shape into a round or oval loaf. Let it rest for 20 minutes.
- Reshape tightly and place in a well-floured bowl or banneton (seam-side up).
- Cover with plastic or a towel and refrigerate overnight (8–12 hours).
Bake (Day 2, Morning)
- Preheat oven to 475°F (245°C) with a Dutch oven inside for 45 minutes.
- Turn the dough out onto parchment paper. Score the top with a sharp knife or razor.
- Carefully place the dough (on the parchment) into the hot Dutch oven.
- Bake:
  - 20 minutes with the lid on
  - 20–25 minutes with the lid off, until deep golden brown.
Cool
- Let bread cool on a rack for at least 1 hour before slicing.

Don’t skip the overnight fridge rest—it develops flavor and makes handling easier.
Your starter must be active: bubbly, risen, and passes the “float test” (a spoonful floats in water).
You can mix whole wheat and all-purpose flours if desired (try 3 cups AP + 1 cup whole wheat).