Lately, I’ve had a weekly ritual of spending a few hours each weekend perfecting a sourdough bread recipe. There’s something magical about mixing together flour and water, carefully nurturing good bacteria, and measuring your success with the perfect air bubbles inside a rich fresh bread loaf.

I named my starter Doughvid, honoring both my love of awful puns and the insane times he was born within. I’ve been so happy to see how he’s grown and evolved, and I feel like my bread’s taste has grown in complexity every week.

I currently use the following measurement for my dough, though I still fine-tune and experiment every week:

6 oz white flour

5 oz wheat flour

7 oz water

1 oz starter

1/2 tbs salt