my starter finally started growing again after a brief scare of being latent for a few weeks and i’ve taken to trying new patterns already :))
by CoffeeNo8944
3 Comments
CoffeeNo8944
375 grams water 500 grams flour (50:50 all purpose flour/whole wheat flour) 11 g salt 4 sets stretch and folds, 14 hour fridge proof 🙂
niiuniaa
It’s so pretty! I love the shape
mm_espresso
Could you share a picture if you’re doing another of how the twine is wrapped around the dough before being baked? I’d like to try this and am curious how tight or loose it should be
3 Comments
375 grams water
500 grams flour (50:50 all purpose flour/whole wheat flour)
11 g salt
4 sets stretch and folds, 14 hour fridge proof 🙂
It’s so pretty! I love the shape
Could you share a picture if you’re doing another of how the twine is wrapped around the dough before being baked? I’d like to try this and am curious how tight or loose it should be