• Gather the ingredients so that you have everything on the counter or table.

Prepare the Dough

• In a large mixing bowl, combine 1 cup "fed" sourdough starter (active), 1 1/2 cups warm water, 1 1/2 teaspoons instant yeast, 3 teaspoons granulated sugar, 2 teaspoons kosher salt, and 3 cups of all-purpose flour.
• Mix with a dough hook until well combined. Gradually add remaining 1-2 cups flour until mixture forms a ball.
• Knead by machine or by hand to form a smooth dough, 3-5 minutes.
• Place dough in a greased bowl and cover with plastic wrap. Allow the dough to rise until it has doubled. (About 60-90 minutes with yeast; 2-3 hours without.)

Form the Baguettes

• Once the dough has doubled, divide the dough into fourths. Pat out into a rectangle and roll to shape each into a 12-15" baguette. Pinch edges and ends to seal seam.
• Rub 3 tablespoons brown rice flour over baguettes to coat. Place two loaves on a baking sheet lined with parchment paper or a silicone baking sheet. Repeat with all four pieces.

  (You may also opt to use a baguette pan or baker, if you have one.)
• Cover and allow to rise until puffy, about 90 minutes to 3 hours, depending on use of yeast and how active your sourdough starter is.

Bake Baguettes

• Preheat oven to 425°F about 60 minutes prior to baking. When loaves have risen, make three deep diagonal slashes with a bread lame or sharp knife on each loaf. Spray the baguettes with warm water right before placing in oven.
• Bake in a preheated oven for 25-30 minutes or until crust is a deep golden brown. Turn oven off, and leave bread in oven for 10 minutes with the door ajar. This will help make the crust extra crispy.
• After ten minutes, remove baking tray from oven and cool loaves on a wire rack. Makes four loaves.