| Weight | Ingredient | Volumetric Measurement |
| 180 grams | Water | 3/4 cup |
| 210 grams | Refreshed Sourdough Starter | 3/4 cup |
| 30 grams | Light Olive Oil | 2 1/3 T |
| 30 grams | Honey | 1 1/2 T |
| 20 grams | Vital wheat gluten (optional) | 2 2/3 T |
| 320 grams | Whole wheat flour | 2 2/3 cup |
| 8.2 grams | Salt | 1 1/4 tsp |
Pour refreshed starter into a mixing bowl. Add the water, salt, honey, and oil. Whisk together.
If you are measuring by weight, add all the dry ingredients to the mixing bowl and mix it all together. If you are measuring by volume, add the flour a cup at a time and stir. After the first cup, add the rest of the dry ingredients. Make sure the dough is well mixed, feeling it to see if the water has been incorporated through the dough.
Turn the dough out onto a lightly floured surface. Knead for five minutes, cover the dough and let it rest for five more minutes, and then knead it until it passes the windowpane test, probably another five to ten minutes.
Form the dough into a ball, and then, holding the ball in two hands, tuck the surface of the ball into the bottom of the ball, which will cause the surface of the ball to stretch and form a gluten cloak on the outside of the ball of dough. Don't stretch the dough so much that you tear the dough.
Put a bit of oil in the bottom of a bowl, put the smooth side of the dough onto the oil. Turn the dough so it's lightly coated with oil. Cover the bowl, and let the dough rise about 1 1/2 hours in a warm place.
When the dough has doubled in size, gently deflate the dough by pressing your fist into the ball, then fold over the sides of the ball to form it into a new ball, and put back into the mixing bowl. Again, let the dough rise covered in a warm place until doubled, which will take about 1/2 as long as the first rise.
Again, gently deflate the bread, and form a loaf, and put the loaf into a greased or sprayed 4 x 8" bread pan, or shape freeform and place on a cornmealed baking stone.
Put the loaf aside to rise, which should be a bit faster than the second rise. Don't let it over-rise!
Preheat the oven to 350 F. Slash the top of the bread. Place the bread into the oven. After 1/2 an hour, look at it. If the loaf is quite brown, reduce the temperature to 325 F. If the bread is pale or pinkish, raise the temperature to 375 F.
Let it continue baking another 15 minutes. Pull the bread out and check it for doneness. I prefer to pop the loaf out of the pan and stick a quick reading dial thermometer into the bottom of the loaf. I think it's done when it reaches 190 F inside.