1. In a large bowl combine sourdough starter, warm water, and sugar and stir to dissolve

2. Add flour and salt and mix until a soft dough forms

3. Knead for 8–10 minutes until smooth and elastic then knead in butter until incorporated

4. Cover and bulk ferment at room temperature for 3–4 hours with gentle stretch-and-folds every 30 minutes for the first 90 minutes

5. Turn dough onto a floured surface and divide into 10–12 equal pieces

6. Shape each piece into a round ball with smooth top and tuck edges underneath

7. Arrange balls in a ring on parchment paper with each touching its neighbor

8. Cover and proof for 2–3 hours until puffy

9. Preheat oven to 375°F (190°C) and brush wreath with milk or melted butter

10. Bake the wreath for 25–30 minutes until deep golden brown and crusty

11. Remove from oven, brush with melted butter, let cool slightly

12. Decorate with herbs, berries, or edible flowers before serving