– water – milk – sourdough starter – all-purpose flour
Mix water, milk, salt, and chia seeds in a mixing bowl. Add your starter and mix so that the starter can disperse in the water.
Add the flour and mix the dough. The dough should be very sticky and impossible to handle at this point.
Now the bulk ferment starts. In the first two hours of the bulk ferment, do 3 – 6 sets of stretch and folds or coil folds every 20 – 40 minutes.
After the first rise, shape your dough into a loaf. Stretch the dough a bit on that surface, then pinch together the opposite ends (up and down), and repeat in the other direction (left and right).
Put the loaf into a tea towel-lined banneton basket (and lightly flour that tea towel for good measure!) with the seam side up.