Part II — How to Make Sourdough More (or Less) Sour – Brod & Taylor France
Part II — How to Make Sourdough More (or Less) Sour This second part in our Sourdough Series takes our Country Sourdough Recipe and uses the concepts covered
Ingredients
- 40g unbleached white flour
- 10g whole grain rye flour
- 50g unbleached white flour
- 25g (50% hydration) water
- 50g (100% hydration) water
- 83°F (28°C) temperature
- 72°F (22°C) temperature
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