Mix Ingredients: In a big bowl, stir together sourdough starter, water, and salt until well combined.

Add in flour and mix until it forms a dough ball. Use your hands to combine any excess flour into the dough. The dough may be a little sticky once the ingredients are fully combined. This is normal.

Rest the Dough: Cover the dough with a kitchen towel or plastic wrap and let it sit for 30 minutes on the counter.

Stretch and Fold: After 30 minutes, stretch and fold the dough by pulling a section upward, folding it into the center, and pressing it down.

Repeat this around the dough for 1-2 complete circles.

Rest Again: Cover the dough and let it sit for another 30 minutes.

Then repeat the stretching and folding process.

Bulk Ferment: Cover the dough and let it sit on the counter for 12 hours until it doubles in size.

Shape Dough: Turn dough out on the counter (no flour needed) and divide into 2 equal-sized pieces.

For each piece, pick the dough up in the center, letting the dough ends fold underneath.

Then, use your hands to sweep the dough in circular motions while tucking underneath to create tension.

Create More Tension: Let them rest for 5 minutes.

Repeat the circular motions again to create more tension, then place each shaped dough on a parchment-lined sheet pan right side up about 2-3 inches apart.

Cover with a second sheet pan, parchment, a kitchen towel, or plastic wrap.

2nd Rise: Let the shaped dough proof/rise at room temperature (on the counter) for 3-4 hours.

Preheat & Bake: Preheat the oven to 375 degrees.

Once it's preheated, bake the bread bowls for 40-45 minutes until they're golden brown.

Prep Bowls for Serving: Let bowls cool for 10-15 minutes, then use a knife to cut a hole in the top of each bread. You'll want to go about 1 inch inward from the edge.

Dig out the inside with your fingers pulling the bread out of the middle (careful not to go too far so soup doesn't spill out the bottom or sides).

Pour your soup of choice inside and enjoy!

Use bread scooped out of the bowls to dip into your soup if desired or dry in the oven to make bread crumbs so they don’t go to waste.