1. 1. Activate the Sourdough Starter: In a large mixing bowl, combine your active sourdough starter, warm water, and sugar. Stir gently with a wooden spoon or spatula until the starter is mostly dissolved. This step gets the yeast working and ready for the flour.

2. 2. Mix the Dough: Add the salt and 4 cups of the all-purpose flour to the wet ingredients. Mix until a shaggy dough forms and all the flour is incorporated. It will be sticky at this stage. Add the remaining 1 cup of flour gradually, kneading by hand in the bowl or on a lightly floured surface for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, use the dough hook attachment for 5-7 minutes on medium-low speed.

3. 3. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 4-6 hours, or until doubled in size. Alternatively, for a longer, slower fermentation and more flavor, you can refrigerate it overnight (8-12 hours).

4. 4. Shape the Bread Bowls: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 4-6 equal pieces, depending on your desired bowl size. Shape each piece into a tight, round ball by pulling the edges under and pinching them together at the bottom. This creates surface tension for a good rise.

5. 5. Second Rise (Proofing): Lightly dust a baking sheet with cornmeal or line it with parchment paper. Place the shaped dough balls on the prepared baking sheet, leaving ample space between them. Cover loosely with plastic wrap or a damp towel and let them rise in a warm place for 1-2 hours, or until visibly puffy and almost doubled in size. Preheat your oven to 400 F (200 C) during the last 30 minutes of proofing.

6. 6. Bake the Bread Bowls: Once proofed, use a sharp knife or a bread lame to score an “X” or a simple pattern on the top of each dough ball. This helps control the expansion during baking. Bake for 30-35 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom. An internal temperature of 200-210 F (93-99 C) indicates doneness.

7. 7. Cool and Prepare for Filling: Transfer the baked bread bowls to a wire rack to cool completely. Once cool, use a serrated knife to carefully cut a circle from the top of each bread bowl, about 3/4 inch from the edge. Scoop out the soft interior bread, leaving a sturdy wall and bottom. You can save the scooped-out bread for croutons or breadcrumbs!