Dining and Cooking
36% starter!
In Sourdough

36% starter!


I decided to freestyle this one because I wanted it to ferment faster than usual and it came out great to my taste, so I’m happy!

  • 500g flour (450g 14% protein white bread flour, 50g einkorn flour)

  • 180g starter

  • 240 water + 15ml knead (I deduced the water from my starter but ended up adding 15ml because I just could stir it well)

  • 18g maple syrup

  • 8g salt

  • I combined everything but the salt > kneaded the dough for 5-6 minutes > rest 30 minutes > added the salt and started 4 rounds of coil folds every 30-40 minutes > Continued bulk fermenting for an additional six hours in a cold spot so I could sleep through the night > Pre-shaped and shaped 30 minutes later > Ambient proofed for 2 hours > 1 hour of proofing in the fridge while my oven preheated (250°C) > Baked covered for 45 minutes at 240°C (I don’t uncover my loaves) > Cut 5 hours later.



by OddSunrise

10 Comments

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  2. OddSunrise

    I forgot to say I added 10g of avocado oil for a softer crumb (in my initial mix).

  3. jj_donut

    Looks great! Some interesting and clever steps you did to problem solve for your situation. Worked out well!

  4. WiddendreamDisguised

    Does maple syrup make it sweet?

  6. piberryboy

    Why you squeezing it like it owes you money?

  7. No_Beginning_9949

    Looks good, I’ll definitely give this a go.

  9. EarthAndSawdust

    So, uhm, how would you describe its taste?