Sourdough Bread: Difference between revisions
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Revision as of 02:30, 29 January 2025
Ingredients
- 400g of bread flour
- 100g of whole-wheat flour
- 300g to 450g of room temperature water (60-90%)
- 50g of stiff sourdough starter (10%)
- 10g of salt (2%)
- 0.25 teaspoons yeast (about 1g)
- 1.5 cups water (about 300g)
Directions
- In process
Comments
Adapted from Hendrik Kleinwächter's theBread.code() website
