Sourdough Bread: Difference between revisions
From Boldhens
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Initial recipe |
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* 50g of stiff sourdough starter (10%) |
* 50g of stiff sourdough starter (10%) |
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* 10g of salt (2%) |
* 10g of salt (2%) |
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* 0.25 teaspoons yeast (about 1g) |
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* 1.5 cups water (about 300g) |
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== Directions == |
== Directions == |
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Latest revision as of 02:31, 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%)
Directions
- In process
Comments
Adapted from Hendrik Kleinwächter's theBread.code() website
