Sourdough Baguette-french bread style

For starter:
4 3/4 ounces (about 1 cup) unbleached bread flour
1/2 teaspoon instant yeast
1 cup filtered or spring water, room temperature

Makes 4 baguettes.

Ingredients

• 200 grams (7 ounces) ripe "100%" natural starter (see note, plus picture below)
• 600 grams (21 ounces) wheat flour or a mix of flours (I use one third T65, one third T80, one third T110, i.e. a mix of white and partially whole wheat flours)
• 365 grams (14 ounces) purified water
• 1 tablespoon powdered gluten (optional, but useful if you're working with French flours, which tend to be on the soft -i.e. low-gluten -side; you'll find it in natural food stores)
• 10 grams (2 teaspoons) sea salt (I use unrefined gray salt from Guérande)