I found a great basic sourdough recipe and altered it in many ways.  Here’s just one way!

Recipe

2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

1/2 cup sun-dried tomato

1/2 cup feta

2 teaspoons Italian seasoning

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, tomatoes, feta and Italian seasoning.  Add the 2 cups wheat flour and mix well.  Add 4 cups all-purpose flour and additional 2 cups if needed one at a time.  The dough should pull away from the bowl.  Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours.  On an oiled surface divide the raised dough into 2 parts.  Roll into round boules.  Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape.  Let rise for 2-3 hours, covered with plastic wrap.  Preheat the oven to 500 degrees with a large dutch oven as the oven heats up.  Slice vents into the dough loaves and dust with flour.  Place dough and parchment into the dutch oven and put the lid on.  Turn the oven down to 425 degrees and bake for 30 minutes.  Take the lid off and bake for another 20 minutes.  Remove bread from dutch oven and bake the second loaf.