Directions:

1. Mix the Starter with the water until you get a milky consistency.

2. Add the rest of the ingredients and mix until manageable.

3. Let it rest for 30 minutes before your first of 3 sets of Stretch and folds.

4. Bulk ferment until doubled.

5. Divide into equal weight balls (I make about 8)

6. Let them rise again, for about 90 mins.

7. Preheat your oven at 450 F

8. Lightly flour a surface to roll the balls with a rolling pin so they’re about 8” if you did 8.

9. Bake them for about 4-5 mins, they will puff up.

10. Enjoy!