I've been making this sourdough bread for months and love to make extra to freeze for my family. It's SO much more simple than traditional sourdough bread! Comment BREAD and I'll send you a link to the pans to your DM. Tip: I like to put my Bosch bowl on a scale and weigh by grams. Makes it easy and accurate! RECIPE: - 2 tablespoons honey or sugar, 42 g for honey or 24 g for sugar - 1 tablespoon salt, 17 g - 1 cup starter, active and bubbly, 227 g - 2 1/2 cups water, 590 g - 8 cups all purpose flour, 1120 g To a stand mixer, add all of the ingredients. I like to mix everything but the flour first, then add flour last so the salt, honey, etc. gets mixed in well. Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. Allow to bulk rise until double. Depending how long cold your kitchen is, this can be overnight and bake in the morning, or it can be 6 hours like it was for me when I made these batches. Divide in two equal parts. Line parchment paper onto bread pans and spray with oil. Shape dough (I just flattened and get bubbles out then shape with my hands). Second rise at room temperature, or until doubled. Bake at 375 for 45 minutes, or until golden on top. Allow to cool completely before slicing. Yum! Kitchen Essentials / Gifts for Her / Recipe / Sourdough / Kitchen Favorites / Bread / Cooking / Holiday Baking / Christmas Bakingg LTKFindsUnder50 LTKFindsUnder100 LTKHome