189 grams ripe (fed) sourdough starter
    330 grams water, lukewarm (1.4 cups)
    450 grams unbleached all-purpose flour (3.735 cups)
    50 grams whole wheat flour
        (whatever that is in cups--it's like 2 heaping tablespoons?)
        (idk, i use weight when baking)
    6 grams salt (1 teaspoon)

- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

- Combine all the dry ingredients together in a large mixing bowl, mixing so that it's even. Combine water and sourdough starter. Gently stir so the starter and the water become one. Add water-starter mixture to the dry ingredients.

- Mix and stir everything together (by hand or stand mixer, whatever you got) to make a sticky, rough dough (just until well-combined and no clumps of flour remain).

- Leave the dough in the bowl, cover it with a piece of plastic wrap or damp kitchen towel, and let it rise for 1 hour.

- Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour.

- Repeat once more--fold again and rise for an hour. At the end of the hour, fold and then place in the refrigerator. Let dough rest for at least 8 hours (up to 48).

- When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes.

- Shape the boule and place into a parchment-paper lined Dutch oven. Let the boule come up to room temperature and rise (approx. 3 hours).

- Towards the end of the rise, depending on how fast your oven heats up, preheat the oven to 500 degrees F.

- Dust with flour, and use a sharp knife to make one 1/2" deep slash through the top surface. Cover with the Dutch oven lid and insert into oven.

- Immediately (!) reduce oven temperature to 450 degrees F, bake for 45 minutes.

- Remove the lid and bake for 10-15 minutes more, depending on your oven, until the bread is deeply golden brown (the very edge where you sliced the top may be a bit burned but that's ok! a crunchy crust is more important).

- Remove the bread from the oven and transfer to a rack to cool completely.

Basically a mix between this King Arthur recipe and my old recipe. This recipe's text is adapted from KA.

PS: If your oven has a "convection bake" setting, I recommend it. Keeps the heat even.