Vermont Sourdough Recipe | King Arthur Baking
Crusty, chewy sourdough bread with a touch of rye for added flavor.
Ingredients
- 1 cup plus 2 tablespoons (135g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (170g) water, cool
- 1 tablespoon (14g) ripe sourdough starter
- all of the starter, from above
- 5 1/2 cups (660g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup plus 2 tablespoons (93g) King Arthur Rye Flour Blend
- scant 2 cups (440g) water
- 1 tablespoon (18g) table salt
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