Ingredients:

• AP flour (400g)
• Whole-wheat flour (100g)
• Sourdough starter (100g — remember to not use up all the starter! Leave some to keep it going)
• Salt (10g)

To prepare:

1. Combine AP flour, whole-wheat flour, and water (350g). Cover and let it rest for ~1h.
2. Add starter and salt. Combine. Let rest for ~15min.
3. Fold, form boule, and cover.
4. Until ready for shaping (2–6h, until properly risen): Do a fold every 20–25min.
5. Flour banneton (with rice flour) and work area. Shape dough. Place in banneton and cover. Wait until finger poke test almost passes.
6. Preheat oven (230°C).
7. Wait until finger poke test passes.
8. Score. Put in oven (covered, with some steam). Wait 20min; bread should have risen properly.
9. Take off cover. Wait 20min until crust is formed.
10. Done!