Easy Homemade Sourdough with Chili Beak Toasted Chili Flakes

**Ingredients:**
- 1 cup active sourdough starter
- 3 cups bread flour
- 1 ½ cups warm water
- 1 ½ teaspoons salt
- 2 tablespoons Chili Beak Toasted Chili Flakes (adjust to taste)
- Additional flour for dusting

**Instructions:**

1. **Prepare the Dough:**
- In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well combined.
- Gradually add the bread flour, stirring until a shaggy dough forms.
- Let the dough rest for 30 minutes to allow the flour to hydrate.

2. **Knead the Dough:**
- Sprinkle the salt over the dough and knead it for about 10 minutes until it becomes smooth and elastic.
- Incorporate the Chili Beak Toasted Chili Flakes into the dough during the last few minutes of kneading, ensuring they are evenly distributed.

3. **First Rise:**
- Place the dough in a clean, lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until doubled in size.

4. **Shape the Dough:**
- Once the dough has risen, gently deflate it and transfer it to a lightly floured surface.
- Shape the dough into a round loaf or your desired shape, then place it on a parchment-lined baking sheet or in a proofing basket.

5. **Second Rise:**
- Cover the shaped dough with a kitchen towel and let it rise for another 2-4 hours, or until it has increased in size and feels airy to the touch.

6. **Preheat the Oven:**
- About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a baking stone or an overturned baking sheet in the oven to preheat as well.

7. **Score and Bake:**
- Once the dough has finished its second rise, score the top with a sharp knife or razor blade to allow for expansion during baking.
- Carefully transfer the dough onto the preheated baking stone or baking sheet.
- Bake the sourdough for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

8. **Cool and Enjoy:**
- Remove the baked sourdough from the oven and let it cool on a wire rack for at least 1 hour before slicing.
- Enjoy your homemade sourdough with a spicy kick from the Chili Beak Toasted Chili Flakes!

9. **Storage:**
- Store any leftovers in a paper bag or bread box to maintain freshness. Sourdough can also be frozen for longer storage.

Enjoy your delicious homemade sourdough with a hint of spice from the Chili Beak Toasted Chili Flakes!