Step 1: Feed your starter.
Step 2: Autolyze from 20 minutes up to 24 hours. (you can add your salt during this step or during step 3)
Step 3: Add the starter to your autolyzed dough.
Step 4: Build the gluten 4 times every 30 min.
Step 5: Proof to 50-60 percent in a warm place. (let your sourdough rise 50-60 percent)
Step 5: Let your sourdough finish its rise in the refrigerator overnight or for 12 hours.
Step 6: Take your sourdough out of the refrigerator and pre-shape it. Let it rest 10-30 minutes.
Step 7: Final shape your sourdough.
Step 8: Bake.
For more in depth instructions, go to the recipes section and follow the basic recipe for your starter. There is also more in-depth information on terminology, such as autolyze.
