Ingredient List

• Bread Flour - 5lb | Anything labeled “Artisan Bread,” “Artisan Baking,” or just “bread flour” at the store. All-Purpose will work if bread flour is unavailable. Buy a fresh bag!

• Whole Wheat Flour - 2lb | Buy a fresh bag!

• Salt - a few tablespoons; kosher preferred

• Optional: Rye Flour - < 1lb

• Optional: Rice flour (just a couple spoonfuls)

Equipment List

For Days 1-5:

• Two covered, plastic containers for keeping your starter. I love these quart deli containers. Go order some take-out soup :)

• Kitchen scale

For Days 6-7:

• Plastic container with lid / large Tupperware for mixing dough

• Dough scraper / bench knife

• Cast iron combo cooker or Dutch oven

• Lame / razor blade

• Baskets and cloths for proofing (these “French fry baskets” with kitchen towels work great… or you can get fancy bannetons)

• Recommended: Digital probe thermometer