For the pre-ferment:

• Remove the sourdough starter from the jar and put it into a mixing bowl. Do not wash the jar.
• Replace the starter in the jar with 2 tbsp. of whole wheat flour and 2 tbsp. of water. Stir well.
• Place the lid on loosely and set aside, to preserve your sourdough starter.
• Put warm water in a bowl.
• Add flour, salt, and sourdough starter.
• Mix on low speed for 2 minutes until well combined into shaggy, moist dough.
• Cover the bowl with a tight fitting lid and let stand at room temperature overnight.

Sourdough Bread:

• Combine water, whole wheat flour, pre-ferment dough, yeast, olive oil, and salt in a bowl.
• Mix on low with a dough hook, until well combined.
• Increase the speed to medium and continue mixing until the dough pulls away from the side of the bowl and makes a slapping sound against the sides of the bowl. The sides of the bowl will be clean. This will take about 4 minutes.
• The dough will be moist. Less flour is better than too much flour.
• Remove the bowl from the mixer and cover with plastic wrap or a tight fitting lid.
• Allow to rise for a 4 to 6 hours.
• Punch down and knead in a scant amount of flour so that dough can be handled without messing up your fingers.
• Form the dough into an oval loaf.
• Place the dough on a greased baking sheet.
• Slice the top to allow for rise.
• Cover with a cloth and allow to rise about 45 minutes.
• Preheat oven to 450°F. Place a shallow pan of water into the oven during the preheating time to create steam in the oven.
• Place the risen loaf in the oven. Splash a ¼ cup of water into the floor of the oven. Quickly close the oven door.
• Bake the loaf for 40 minutes until the loaf is well browned. It will rise in the centre where the loaf was sliced.