New Sourdough protocol

Name: New Sourdough protocol
Ingredients: 900 g white flour; 120 g whole rye flour; 600 g water at about 74F; 360 g mature 100% hydration sourdough starter (ie, 50/50 water and flour, make sure the starter is active!); 23 g / 1 T salt

www.dspencer.net

Learn Dave's Spencer Family/New Sourdough protocol for four small round loaves, perfecting texture and flavor through precise fermentation and baking.

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Ingredients

900 g white flour
120 g whole rye flour
600 g water at about 74F
360 g mature 100% hydration sourdough starter (ie, 50/50 water and flour, make sure the starter is active!)
23 g / 1 T salt