them better for dipping in soup than spreading with peanut butter. But this recipe takes a slightly different approach—it’s designed for softness and structure. The combination of active sourdough starter, warm water, and a touch of olive oil yields a loaf that’s still naturally leavened but far more tender.
The long fermentation period (an overnight rest works beautifully) develops deep flavor while keeping the process low-maintenance. The next day, you simply shape, rise, and bake. The result? A beautifully golden loaf with a delicate crust, mild tang, and the kind
