This is my first time working with sourdough, Ive made bread before but never with a starter. I kinda felt like the bulk fermentation wasn't all the way ready but since I've never done this before, I just followed the instructions as best I could. Not as bad as I expected but also not the best. If anyone has any tips on how I can improve next time, please feel free to share
The recipe is
240 g warm water about 80° F
110 g active sourdough starter (100% hydration)
20 g olive oil
20 g raw honey
415 g unbleached all purpose flour
10 g kosher salt
The starter is also made up of 20g carry over starter, 70g AP, 30g whole wheat and 100g water
by DesignerHungry9584
1 Comment
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