Vegan Sourdough Bread

Add Ingredients:
Discard half of the starter (about 1/2 cup) and add 1 cup all-purpose flour and 1/2 cup lukewarm water to the remaining starter. Mix well.
Cover and Rest:
Cover the container and let it sit for another 24 hours. Your starter should be bubbly and have a tangy aroma.
Day 3: Final Feeding
Repeat Feeding:
Discard half of the starter again and add 1 cup all-purpose flour and 1/2 cup lukewarm water. Mix well and let it sit for another 12-24 hours.
Day 4: Prepare the Bread Dough

Combine Ingredients:
In a large bowl, combine 3 1/2 cups all-purpose flour, 1 1/2 cups lukewarm water, 1 cup active sourdough starter, and salt. Mix until a shaggy dough forms.
Knead:
Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
Shape and Second Rise:
Punch down the dough, shape it into a round loaf, and place it in a floured proofing basket or bowl. Cover and let it rise for another 4-6 hours.
Preheat Oven:
Preheat your oven to 450°F (230°C). Place a Dutch oven with a lid in the oven to heat.
Bake:
Carefully transfer the risen dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes or until the bread has a golden crust.
Cool:
Allow the Vegan Sourdough Bread to cool completely on a wire rack before slicing.
Nutrition Facts (Per Serving – Makes about 16 servings):
Calories: 140
Fat: 0.5g
Protein: 4g
Total Carbohydrates: 29g
Dietary Fiber: 1g
Net Carbs: 28g