My starter has been really happy lately. I have been using the same recipe for months. However, my starter has been super bubbly lately. Below is the recipe:
80g sourdough starter
345 Warm water
450g KA White Bread Flour
50g Bob’s red mills whole wheat
15g Honey
8g Sea Salt
Mix all together. Let sit for 30 mins. Perform one stretch and fold every 30 minutes until til you reach 4. Let bulk ferment 4 hours longer. Bulk fermented a total of 6 hours. Shape the dough and cold proof in banneton for 24 hours. Bake in Dutch oven for 18 minutes at 450. Remove lid and bake an additional 20 minutes at 400. Wait an hour to cut bread! Thanks for looking.
by katertot3
3 Comments
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Looks beautiful! Congrats 🌾
Congratulations! I’m still trying…