In 4 quart bowl add; water, honey, cottage/ricotta cheese, and egg white. With a hand blender, blend smooth. Add sourdough starter, onion flakes, dill weed, whole wheat flour, and vital wheat gluten. With a dough whisk, stir until well combined. Sprinkle the dough with salt and allow it to rest 20 minutes. After the 20 minutes are up, stir well again. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times. There are TWO WAYS to ferment...Pick which one works best for you! Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Shape loaf by fold dough in half. Turn dough and fold in again, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.
To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge. THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.