This is my personal sourdough rhythm using my starter, Doughphelia (like Ophelia). She originally came from Etsy under the name “Eden,” and I rehydrated her over 5 days before she came to life in my kitchen. This recipe is based on that same lively starter.

Tools You’ll Need before you get started 

• Live Starter

• Kitchen scale (for accurate measurements)
  
  

• Mixing bowl (stainless steel or glass)
  
  

• Rubber spatula and dough whisk
  
  

• Measuring spoons
  
  

• Tea towel (preferably damp for covering dough)
  
  

• Banneton or small bowl lined with a towel
  
  

• Parchment paper
  
  

• Dutch oven with lid
  
  

• Bench scraper or knife (for shaping)
  
  

• Small cup or bowl (for dissolving salt)
  
  

• Cooling rack
  
  

Saturday

12:00 PM — Feed the Starter
Take your active starter out of the fridge. I used 50g of starter and fed it using a 1:2:2 ratio — 100g bread flour and 100g room temperature spring water. Mix well and let it sit on the counter for 4–5 hours, or until it peaks.

5:00 PM — Make the Dough
In a large stainless steel bowl, combine:

• 100g active starter

• 450g spring water
  
  

Stir until the starter dissolves and the water looks cloudy.

Add:

• 450g bread flour

• 100g freshly milled einkorn flour
  
  

Mix until combined. it’ll look like a “shaggy dough.” I use a rubber spatula to avoid sticky hands. Mix vigorously for about 5 minutes. If it’s still too sticky, add a tablespoon of flour at a time until it’s easier to handle. Once it’s not clinging as much, stop mixing.

Cover with a damp tea towel and rest for 30 minutes. (It may not rise much yet, that’s okay.)

5:30 PM — Add Salt & Stretch and Folds
Dissolve 2 teaspoons of salt in a small amount of water and add it to the dough. Then do your first round of stretch and folds: lift one side of the dough, stretch it up, and fold it to the center. Rotate the bowl and repeat about 8 pulls total.

Cover and rest for 30 minutes.

Do another round of stretch and folds. Rest another hour.

7:00 PM — Shape the Dough
Lightly flour your counter. Turn out the dough and fold it onto itself about 7 times. Stretch it gently into a rectangle (it might feel dense — that’s okay). Roll it up like a sushi roll.

To create tension, shape it into a ball: push it away slightly, then pull it toward you. Let it rest on the counter for 20 minutes.

Flip it over and pinch the outer edges toward the center 4 times. Line a banneton with a tea towel, place the dough inside seam-side up, and cover it.

Refrigerate overnight.

Sunday

6:00 AM — Bake Day
Preheat your oven to 475°F with your Dutch oven (lid on) inside. Once the oven is preheated, let it heat for another 25 minutes.

Remove the dough from the fridge and gently plop it upside down onto a piece of parchment paper. Lightly flour the top and score it — I like a simple T-shape, but get creative if you want.

Carefully place the dough (with parchment) into the hot Dutch oven. Cover with the lid and lower the oven to 350°F.

Bake 25 minutes covered, then remove the lid and bake another 20 minutes uncovered.

When done, transfer the loaf to a cooling rack. Let it rest at least 1–2 hours (I waited 4 hours before cutting in — worth it).

Toast a slice, spread salted butter on top, and enjoy. Perfect.