Start by mixing warm water and fresh yeast. Let it sit for about 5 minutes until it’s frothy. In a bowl, combine both flours. Then create a well and pour the yeast mixture inside along with the sourdough starter. Mix it well. Immediately after, add the salt. The dough should be sticky. Cover and let it sit for 8 to 12 hours at room temperature. This step allows the flavors to develop rich complexity.

After letting the starter work its magic, you’re ready to develop your dough. Combine warm water and fresh yeast in a large bowl. Like before, it should start to foam. Then, mix in the prepared sourdough starter from step one. Add buttermilk, yogurt, and semolina flour. Incorporate flour until the dough feels less sticky. Cover and leave it to ferment for about 4 to 6 hours.

This is where the magic happens. Prepare your workspace and add the warm water together with the sourdough starter and all-purpose flour into a large bowl. Stir until mixed. Now, take a moment to knead the dough briefly on a floured surface. You want to work in the flour without making it too dry. Allow it to rest for another 2 hours.

After resting, carefully shape the dough into a loaf or round shape. Place it on a floured surface, cover with a towel, and let it rise for another hour. While it rises, preheat your oven to 450°F.

Once the dough has risen, transfer it to a hot baking stone or a preheated Dutch oven. For a crusty exterior, spritz the bread with water. Bake for about 30 to 35 minutes until it’s golden brown and sounds hollow when tapped. Remember, a thermometer reading of 200°F – 210°F in the center indicates it’s baked properly.

Don’t slice into that bread right away! Let it cool for at least an hour. This allows the flavor to settle. Enjoy!