"Rustic, sourdough bread, fresh from the oven"
INGREDIENTS
300g Bread Flour mix= 2.4 cups or 2 cups+ 6 Tablespoons
(subbed partially with 1 cup Whole Wheat flour)
6g Salt= 1 & 1/2 teaspoon
100g Sourdough Starter (50% hydration)= 1/2 cup
230g room warmed temp Water= 1 cup minus 1 teaspoon
(depending on your SD Starter, you may need to add a teaspoon (maybe 1.5 teaspoons) of instant yeast to this for a good RISE.)
(and My SD Starter is a bit 'wetter' than what's called for here, so... I'll cut back on the water a bit, or add a bit more flour!)
( Read more... )

INGREDIENTS
300g Bread Flour mix= 2.4 cups or 2 cups+ 6 Tablespoons
(subbed partially with 1 cup Whole Wheat flour)
6g Salt= 1 & 1/2 teaspoon
100g Sourdough Starter (50% hydration)= 1/2 cup
230g room warmed temp Water= 1 cup minus 1 teaspoon
(depending on your SD Starter, you may need to add a teaspoon (maybe 1.5 teaspoons) of instant yeast to this for a good RISE.)
(and My SD Starter is a bit 'wetter' than what's called for here, so... I'll cut back on the water a bit, or add a bit more flour!)
( Read more... )
