Sourdough

Bread

Split 120g off of a sourdough starter.
Add 60g warm water and 60g all-purpose flour and mix well.
Leave until new bubbles begin to form (2-3 hours).
Add 397g warm water, 14g salt, and 602g bread flour, and mix well.
Let the dough rest for an hour, then knead. Do this two more times.
Let the dough rest overnight (about eight hours) in a cool location (60°F or less).
Form the dough into a loaf and place it in a dutch oven.
Preheat oven to 500°F.
Cut slits in the top of the loaf. Place the lid on the dutch oven, and place it in the oven.
Lower the oven temp to 450°F, and bake 45 minutes.
Remove the dutch oven’s lid, and bake an additional 13 minutes.
Remove loaf from pan and place on wire rack to cool.

If you have just started to make a loaf, add this flour and water to the remaining starter. Mix well, and let sit at room temperature for 6-8 hours.
If you’re reviving a starter that has been dormant, discard enough to bring the starter’s mass down to 120g, then follow step 1. (See discard recipes link in the Notes.)
I’ve left my starter in the fridge for 1-2 weeks at a time, and it is always ready to divide and make bread immediately.

The bread recipe makes a larger loaf. For a smaller loaf, use the same amount of starter, but reduce the bread flour to 301g and the second water addition to 197g.
To make a whole-wheat or rye loaf, substitute 15-20% whole-wheat or rye flour (I usually use 60g for a small loaf or 100g for a large loaf).
Bread recipe was originally based on: https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe
Starter care was originally based on: https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
What to do with discard instead of discarding: https://www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes