A soft, airy, naturally leavened loaf made for real sandwiches

200g Sourdough Discard  30 g melted butter, cooled  1 cup shredded cheese of choice (optional) 2 tsp Herbs de Provence (or other herbs: Rosemary, Thyme, etc)  Salt for the top    Preheat oven to 325 F (use convection, if you have it)  Line a baking sheet with parchment paper  Combine all ingredients (including cheese if using) except the salt, mixing well to create a smooth batter  Spread the batter onto the parchment (an offset spatula works really well for this) in as even

There's a layer of grey-brown liquid pooling on top of your starter. Your first instinct? Panic. Maybe even reach for the trash can. Stop right there.

There's something almost magical about creating a sourdough starter from scratch. With nothing more than flour, water, and a little patience, you can cultivate a living culture of wild yeast and beneficial bacteria that will leaven your bread for years — even decades — to come.

100 gr active levain (starter) 325gr + 25gr water  25 gr maple syrup  470 gr white flour  30 gr black cocoa powder  1.5 tsp salt  100 gr dark chocolate chips +100 gr roasted hazelnuts MIX + AUTOLYSE   Once your leaven is ready you can get started on the bread. Combine 100 g of the leaven with 325g of water and the maple syrup.  Add the flour and cocoa powder to the water mixture and mix to combine for a couple of minutes. Once mixed, cover with a tea towel and let sit anywher