Ingredients: 300g American patentflour (or bread flour in the US), 150g Slaeger flour (local high protein flour), 50g Elkhorn flour. 350g water and 10g salt.
by Captain_Azius
3 Comments
Captain_Azius
Ps: I can’t edit the post but I forgot to add 100g of starter
zippychick78
Hey there
Please kindly add your process (the steps followed to make your bake). If you would like guidance on your fermentation, it’s helpful to specify bulk fermentation times & temperatures.
(Bulk begins when starter is added, and ends when the dough is shaped ☺️ Adding this so we can be sure you’re using the correct times of 2.5hrs). Starter strength/age etc is also helpful information – is it doubling reliably, how long for a 1/1/1 feed?Other useful info? ).
3 Comments
Ps: I can’t edit the post but I forgot to add 100g of starter
Hey there
Please kindly add your process (the steps followed to make your bake). If you would like guidance on your fermentation, it’s helpful to specify bulk fermentation times & temperatures.
(Bulk begins when starter is added, and ends when the dough is shaped ☺️ Adding this so we can be sure you’re using the correct times of 2.5hrs). Starter strength/age etc is also helpful information – is it doubling reliably, how long for a 1/1/1 feed?Other useful info? ).
This fulfills [rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)/prevents removal & helps with feedback if applicable.
Thanks
Zip
Hiya. Awesome bake.