Difficulty: Easy - for beginners
Dietary guidance: v v n d
1/8 c. Starter
½ c. whole wheat flour
2-3/4 c. white flour
1-1/4 c. water
1 tsp. salt
Whisk starter before measuring so as to not measure bubbles. Whisk in whole wheat flour then salt then white flour 1 cup at a time until too stiff for whisk (switch to wooden spoon for balance of flour). Transfer with floured hands to floured surface and knead 20-30 minutes til window pane stage.
Let rise til doubled in bulk 12-15 hours.
Bake 375 45 minutes with pan of water in bottom of oven. Bread done when golden brown and 190-205 degrees internally.