Recipe :100g whole wheat flour, 500g bread flour, 425g water, 200g starter, 12g salt
Dough was wayyy too sticky and heavy; even after coil folds and final proof. Baked at 500 for 15 then decreased heat to 450 for 25 min. Starter was healthy and bubbly and fermented for 10 days.
by Affectionate_Way_181
2 Comments
starter too new
Also why is your starter in the oven and over flowing? You should be keeping the mason jar 1/2 to 3/4 full, removing some and adding fresh flour and water. Letting it ferment and grow into a very solid active starter.