Blues broadcaster Joey Vitale takes our front office staff through his tried and true sourdough method — from starter to finished loaf — in the latest episode of Dishin' It Up With Joey V. presented by Schnucks. Try it yourself! Full recipe below. To feed starter: 100g water 100g flour 10g mature starter Method: Mix all together and stir vigorously with hand or spoon. Allow to sit at room temp for 24 hours before feeding again. To bake sourdough: 500g flour 350g water 150g starter 10g salt Method: Mix Starter and Water together. Then add Flour and Salt and mix with a spoon to bring together. Switch to a wet hand and use the slap and fold method for 10-12 minutes. Place dough in an oiled bowl to rest for bulk fermentation (Dough temperature: 76-80°F). Bulk fermentation should take 3-4 hours total. For the first hour and a half, fold the dough every 30 minutes (3 folds total to build strength). Leave to rest until bulk fermentation is done. When dough is doubled in size and airy, roll out onto the table and shape. Place in floured bowl and leave to rest for its final proof: Option 1) Leave at room temp for 1-2 hours, then bake. Option 2) Place in fridge overnight (12-16 hours), then bake next day. Preheat the oven, with the Dutch oven inside, at 475°F for at least an hour before baking. Remove Dutch oven, place dough in, then bake with lid on for 20 minutes. Carefully remove lid and finish bake until done. Let rest for a couple of hours before slicing.