Step 1: Feeding the Starter
Pour off the liquid that accumulates on the top of the starter. Mix in 1 1/2 cups room temperature, filtered water and 1 1/2 cups white whole wheat flour. Stir well, cover with a towel and leave on the counter for about 12 hours.
Step 2: Making the Dough
2 cups sourdough starter
1 cup filtered water (room temp.)
2 tsp sea salt
1/2 cup honey
1/4 cup melted butter
4-5 cups hard white whole wheat flour
Place all ingredients except flour in stand mixer. Stir to combine. Add flour and start machine (with dough hook) on low. Once the dough starts to clean the sides of the bowl, set timer for 6 more minutes. Then let rest, covered with a towel, for 6 minutes.
Step 3: Shaping the Loaves
Take the dough out of the bowl and place on a clean, floured counter. Hand knead and shape into two loaves.
Place the dough in a well-greased and floured loaf pan. Cover and let rise in a warm place (for about 12 hours).
Place loaves in a cold oven. Set oven to 350 degrees and bake for 40 minutes. Cool on wire racks. Be sure and drop your stone loaf pan and spend the rest of the morning cleaning up shards from your kitchen and dining room floor. It would make me feel better. Really.