In a large bowl, combine the all-purpose flour, whole wheat flour, and salt.

In a separate bowl, mix the sourdough starter and water until well blended.

Slowly combine the wet mixture with the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.

Lightly flour your countertop and turn out the dough.

Knead the dough for about 10 minutes until smooth and elastic.

Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for 4-6 hours or until doubled in size.

Gently deflate the dough and turn it out onto a lightly floured surface.

Shape it into a round loaf by folding the edges toward the center and sealing them.

Place the dough seam side down on a floured banneton or a bowl lined with a floured cloth.

Cover it with the damp cloth and let it rise for another 1-2 hours, or until puffy.

Preheat your oven to 450°F (232°C) about 30 minutes before baking.

If using a Dutch oven, place it inside the oven to heat as well.

Carefully remove the hot Dutch oven, then gently flip the dough into it (seam side up).

Cover it and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15-20 minutes until golden brown.

Remove the bread from the Dutch oven and allow it to cool on a wire rack for at least an hour.

Slice and enjoy with your favorite toppings!