Sourdough Bread

A sourdough starter is a living thing, and Clayton treated it that way, feeding it and using it for loaves with real character. The long fermentation is not a shortcut but the whole point.

1. Feed the starter several hours ahead so it is active and bubbling.

2. Mix the flour, water, starter, and salt into a dough and let it rest, then knead it until smooth.

3. Let the dough rise slowly until doubled, then shape it into a round and proof it in a floured cloth.

4. Bake on a preheated stone at 450°F with steam for thirty-five to forty minutes, until the crust is deep brown and the loaf sounds hollow. Cool completely before cutting.