One for Sandwiches and one very dark batard.

1 cup (227g) ripe sourdough starter 1 1/2 cups (340g) water, lukewarm 5 cups (600g) King Arthur Unbleached All-Purpose Flour, divided 2 1/2 teaspoons table salt

https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe

After following the recipe I tried it by just mixing all the flour at once. It cold fermented for about 48hrs.

I adjusted my oven set up and it seems to have worked too well. So my batard came out darker than I normally would let it go. I’m calling it my sunflower seed loaf, because that’s what it looks like!