Determining when your starter is ready for bread:

When your start is ready to make bread it will have doubled in size. An easy way to judge this is to put a rubber band on the starter container to mark the location of the starter and then you can judge easier when it has doubled in size.

To feed your starter:

1. Measure starter into a wide mouth jar. You want 65 grams.
2. Add 65 grams of all purpose flour.
3. Add 65 grams of water.
4. Stir and cover with a paper towl and rubber band if you want to let it rise at room temperature for more bread. If you are going to put it in the fridge, put a regular lid on. You can store in the fridge for up to two weeks. When you are ready to wake it up, bring to room temperature, then feed again by measuring out the starter per above (65 grams), and tossing the rest of the starter.

Ingredients for sourdough bread:

100 grams of starter that is ready for bread

500 grams of bread flour

350 grams of warm water

12 grams of sea salt

Note: It is important to weigh your ingredients for sourdough bread. Be sure to use a food scale.

Directions:
1. Place a large bowl on your scale and set to zero.

2. First, add the starter to the correct weight above, clear the scale, then add the warm water to weight above and stir.

3. Next, clear the scale and add the flour, then clear the scale and add the salt.

4. Stir the dough, it will be shaggy. If you find the dough too wet, add some more bread flour.

5. Cover the dough with a wet towel, make sure the towel stays moist while the dough is covered

6. After 30 minutes, perform stretch and folds, feel free to look up this technique if you are not familiar.

7. Do another stretch and fold in 30 minutes twice more.

8. Keep the dough covered over night or all day or about 10-12 hour depending on the room temperature. Dough will have doubled in size or more when ready.

9. Shape the dough into a ball. Place on oiled parchment paper and place paper and bread in dutch oven with a lid for 2 hours for a second proof.

10. When 2 hour mark approaches, set oven to 500 degrees.

11. When oven comes to temperature, place bread in over covered for 45 minutes, and then take the lid off and and bake an additional 15 minutes.

DOUGH INGREDIENTS

• ½ cup (100 g) active sourdough starter
• 1 ½ cups + 1 tablespoon (375 g) water
• 2 teaspoons (10 g) salt
• 3 ? cups (400 g) bread flour
• 100 grams whole wheat pastry flour

ADD-INS

• ½ cup raisins
• ½ cup walnuts

CINNAMON SUGAR FILLING

• 4 tablespoons butter (room temperature)
• ¼ cup brown sugar
• 2 teaspoons cinnamon
• ½ teaspoon vanilla extract
• pinch of nutmeg

INSTRUCTIONS

MAKE THE DOUGH

• Mix the dough: In a large mixing bowl stir together 100 grams of active sourdough starter, 375 grams of water, and 10 grams of salt. (This step will ensure the starter is evenly distributed throughout the dough.) Next add 100 grams of whole wheat pastry flour, and 400 grams of bread flour to the bowl. Use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
• Prepare walnuts and raisins: While the dough is resting, prepare the raisins and walnuts. Bring a small pot of water to a simmer and turn the burner off. Add ½ cup of walnuts and ½ cup of raisins to the pot, making sure they are covered by the hot water. Allow them to sit in the hot water until it’s time to mix them into the dough.
• Stretch and fold: Perform one set of stretches and folds to the dough. To perform a set, while the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle. Cover the bowl and let the dough rest for 30 minutes.
• Add walnuts and raisins to the dough: Drain the water from the raisins and walnuts and then add them to the bowl of dough. Use your hands to mix them into the dough until they are evenly incorporated. Cover the bowl and let it rise 30-50% at room temperature, 3-5 hours depending on the temperature of your kitchen.
• Prepare butter spread: Right before the dough is ready to shape, mix 4 tablespoons of softened butter with ¼ cup of brown sugar, 2 teaspoons cinnamon, ½ teaspoon vanilla extract, and a pinch of nutmeg. Set aside.
• Spread butter mixture on the dough: Turn the dough out onto a floured work surface. Use your hands to press the dough out into a 12 x 10″rectangle. Flour your hands to prevent the dough from sticking. Spread the butter mixture over the dough being careful to keep it 1-1 ½ inches from the edges.
• Shape the dough: Pick the right side of the dough up and fold it towards the center and repeat with the left side. Pick the top side up and fold it towards the center and repeat with the bottom side. Fold the dough in half and then flip it over so that the seam-side is facing down. Pull the dough towards you while turning it to create a taut skin on the outside. Dust flour on the outside of the dough and flip it into a lined banneton that has been floured. Cover the banneton with plastic wrap. (I use a reusable shower cap.)
• Second rise: If you’d like to bake the same day, allow the dough to continue to rise at room temperature until it has reached the top of the banneton. For a long ferment, let the dough sit on the counter for 30 minutes before placing it in the fridge overnight.
• Bake: Preheat your oven to 450°F (232°C) with a dutch oven inside. Once the oven is hot remove the dutch oven and set it on top of the stove. Turn the dough out onto a piece of parchment paper. Use a razor to make 3 very shallow slits across the top of the dough. Using the parchment paper as a sling, lift the dough up and into the dutch oven. Bake covered for 30 minutes and uncovered for 20 minutes.
• Cool: Place a cooling rack onto a piece of parchment paper or baking sheet. (This will catch any melted butter that may drip from the baked loaf.) Transfer the loaf to the cooling rack and allow it to cool completely.

INGREDIENTS

• 50 – 100 g (1/4 – 1/2 cup) bubbly, active starter — I always use 100 grams, see notes above 
• 375 g  (1 1/2 cups plus 1 tbsp) warm water, or more, see notes above
• 500 g (4 cups plus 2 tbsp) bread flour
• 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt, see notes above

INSTRUCTIONS

1. Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes. 
2. Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
3. Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.)
4. Shape (See notes above): Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension. 
5. Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.
6. Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. If you choose to proof the dough in the fridge for an extended period of time, you may want to tuck it into a loosely tied bag — produce bags from the grocery store are great for this purpose — to ensure the dough does not dry out. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.) 
7. Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.
8. Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
9. Bake: Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.
10. This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It also freezes well.

Ingredients:

2 cups white flour

1 3/4 cup whole wheat pastry flour

2 tsp. kosher salt

3/4 tsp. active dry yeast

1 1/2 cup warm water

Directions:

1. Mix the above ingredients in a bowl until well combined.
2. Cover with plastic wrap and allow to rest for 4-24 hours.
3. Turn dough onto floured surface and form a tight ball.
4. Place parchment paper in a dutch oven, the add the dough ball.
5. Cut an X shape or a few lines on the top of the dough
6. Bake at 450 for 30 minutes with lid on.
7. Remove the lid and bake for 15 more minutes.

Ingredients

• 1 teaspoon sugar
• 1/2 cup warm water
• 1/4 oz. (2 1/4 teaspoons) active dry yeast
• 2 1/4 cups all-purpose flour
• 1/2 cup plain yogurt
• 1/2 teaspoon salt
• 1 tablespoon oil
• some oil, for greasing the skillet
• 3 tablespoons melted butter

Instructions

1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
2. Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
3. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
4. Brush the naan with the melted butter, serve warm.