This recipe was tested using an unfed 100% hydration sourdough starter in a 70°F kitchen. I let my dough rise for approximately 2 hours. Bread flour and all-purpose flour can be used interchangeably.

Once you decide you’re going to bake a loaf of bread, you’ll need to feed your starter eight to 12 hours before you bake (if you’re using a wholegrain starter you’ll need to feed it at ...

In a mixing bowl, pour 1 cup fed sourdough starter into 1 cup lukewarm water. Add 3 cups flour, a little at a time. Stir until loosely combined, then mix thoroughly with wet hands.

Uncover bowl and sprinkle dough with salt; add remaining 1/4 cup warm water. Using a grabbing/squeezing motion with your hands, incorporate salt and water into dough until mostly smooth, 2 to 4 ...

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If you leave your starter on your counter, you must feed it every 12 hours. If you leave it in the fridge, you only have to feed it once a week.

4. Use the air fryer for baking the bread. Test the dough to ensure it’s ready to go by lightly poking it. If the surface barely holds a dimple from the pressure applied, then it’s ready.