Dutch oven sourdough bread

1  cup		Sourdough starter
5  cups		kyrol flour
1-1/2  cups		water
2  tablespoons		sugar
2  teaspoons		himalayan salt
1  teaspoon		quick rise yeast

Tip: Click on the ingredient links to learn the nutritional information for all the Dutch oven sourdough bread ingredients. The serving size for any ingredient in Dutch oven sourdough bread may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix all ingredients together with dough hook in mixer. After the dough comes together and is not sticky, knead with dough hook till it looks glossy and manageable.
Put into greased bowl to rise for about an hour or till double. Preheat dutch oven till hot, place dough on parchment paper annd form into the dutch oven shape. Let rise a bit if it deflated and slice top in crisscross patter to allow sream out, otherwise pop it carefully into the hot dutch oven, cover and bake for 25 to 30 minuyes. Remove cover, insert thermometer probe and finish baking till golden brown and at 190 degrees.