I was a little worried about these but my starter has been very vigorous lately and came though in the bake. This is a simple version, just flour, salt, water.

For 2 loaves

350g white whole wheat flour

650g white bread flour (unbleached high protein strong white flour)

700g water

200g starter, about 50/50, 100% hydration.

No kneading or mixer this time just longer runway.

Mixed everything, rest 20 minutes

Stretch and fold 4 times over next 2 hours

Rest 2 more hours for bulk fermentation.

Divide and bench rest (here is where I got a little worried, it could have used more time but it was midnight and I was tired.)

Shape (this did not go well) and put in cloth lined baskets, cloth folded over loaves and then baskets into plastic bags and into fridge.

When I pulled them out this afternoon (about 14 hours in fridge) I was relieved to see they had risen a little.

Baked in pans that had been preheated in oven 475f (about 250C) for an hour to help create steam to help them rise. It worked and they came out gorgeous. Can’t cut into it yet but not worried.

I got a nice compliment on the sourdough recently - my daughter’s girlfriend had shared a sandwich with one of her friends and she said a week later "my friend is still talking about your sourdough, he said ‘I still can’t get over how good Ivy’s mom’s sourdough bread was’ " Ha! I don’t even understand how this works, it seems more like magic than skill.