Bake the bread for 10 minutes, lower temperature to 356°F (180°C) and bake for 40 more minutes. Let on a rack to cool. Eat!
For regular sourdough starter, you’ll need 300 grams starter 100% hydration
For a yeast starter, you’ll need: 2/3 cups (150 grams) warm water, 1 cup (150 grams) all-purpose flour, 1 teaspoon sugar, 1 packet (1 tablespoon) dry yeast
The rest of the ingredients and procedure remain the same.