Sourdough checklist // flurries of latent creativity

Name: Sourdough checklist // flurries of latent creativity
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

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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