My recipe is pretty informal-

3/4 cup sourdough starter

1 cup water

2 cups flour

Autolyze rest 25 min

1tsp salt

Mix, add flour til not sticking to mixer

Bread hook 8-10min

Rise 2-3hrs folding over every 30-40 min

Refrigerate overnight

Form/warm in basket 30-45 min

Bake 45 min @450f in dutch oven, lid off after 30 min

  • NovedM
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    1 year ago

    OH! also, you need to do equal parts by weight since flour weighs way less in volume than water you will have 120+% hydration starter and it won’t grow!