Actually, a slow rise works amazing with this bread so instead of refrigerating shape it and leave it on the counter for about 10 hours or until you push it with a finger or knuckle and it slowly bounces back. If it doesn’t come back, it’s over proofed or if it bounces back quickly it needs more time. Please let me know how it goes for you.

Hi, Paula! I have a starter posthttps://hostessatheart.com/bread-starter/ that will help you make your own starter. It’s just flour and water and you’ll see how easy it is. My first sourdough recipe is an easy sourdough recipe to get you started: https://hostessatheart.com/sourdough-bread-recipe/. I use the equipment in this post: https://hostessatheart.com/10-gifts-for-the-bread-baker/, and highly recommend Tartine Bread (affiliate link https://amzn.to/3wxLUwn). It’s a book that has really helped me. I hope you’ll reach out and let me know if you have more questions. I love the process of sourdough and hope it’s for you too.

We love this bread too. Thank you, Erin!

I’m glad you enjoyed them! Thank you.