Total 20 hours (includes resting times)
Active 60 mins
Makes 2 loaves, 8 to 10 servings
TIP: When doing this kind of baking, weighing with grams is much more precise. You can use cups, but the result is not as guaranteed.
My ambient room temperature for making the starter and levain is usually around 72°F to 75°F.
I like to use the 3-quart Combo Cooker by Lodge for baking my sourdough bread, but any lidded Dutch oven will do.