Sourdough checklist // flurries of latent creativity

Sourdough checklist // flurries of latent creativity

blog.singleton.io

This is my current method, it’s approx the proving steps from DO/Sourdough and the baking steps from Tartine Bread. Production sourdough 150g wheat starter 100g

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Ingredients

  • 150g wheat starter
  • 100g wholemeal flour
  • 100g white flour
  • 120g water @ 35°C/95°F
  • 300g production sourdough
  • 100g wholemeal flour (if baking "brown" loaf)
  • 300g white flour (or 400g for "white;" loaf)
  • 280g water @ 30°C/95°F
  • 8-10g sea salt

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