St. Supéry Sourdough – St. Supéry Estate Vineyards & Winery
Whisk sourdough starter and water, let rise overnight. Shape, proof, then bake in a Dutch oven for a perfect crusty loaf—easy to follow, deliciously homemade!
Ingredients
- 1/2 C (100gm) Starter, active, room temp
- 2 ¼ C (300gm) Bread flour
- 1 ¼ C (200gm) Ap flour
- 2 tsp Salt, Kosher
- 1 5/8 C Water (375gm) filtered, lukewarm 90f
- ½ C Rice flour-for dusting
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