Please take a look at this recipe and tell me if this is for 1 loaf or 2 loafs.
it will make two good size or three easily handled small loaves. This is the Sullivan bread basically with a cup of starter instead of a pinch of yeast. It will be VERY VERY wet. Make sure your countertop is well floured and that you are used to touching very wet dough gingerly with only your fingertips. It will be a challenge so unless you are really used to this I would start with a much lower hydration bread. There are a lot of beginner loaves on TFL that are " 1-2-3" breads...you can search for them and are much easier to do . Good Luck. c
You have convinced me to try something easier since I'm pretty new at this. Lol, so many recipes say this is easy just follow the steps.
I have another question about using sourdough starters but I'll make a new post for that.
I don't suggest starting with this really wet gloopy dough as a first step. You can read my post and try a very easy manageable method that isn't messy and results in a beautiful bread. c
You don't need yeast water either. It can be adapted to all SD breads. Just mix everything but the salt and levain and leave it for several hours. Then fold in the salt then the levain and leave for several hours. Two folds and straight into the fridge. That's it. Shape the next day gently and rest one hour and bake.