King Arthur Bread Flour: 260 g
King Arthur 00 Flour: 120 g
Water: 236 g
Sourdough starter: 40 g
Salt: 10.4 g
Olive oil: 6 g
Sugar: 2 g
Total hydration: 64%
48 hour hydration
by Jzaharek53
King Arthur Bread Flour: 260 g
King Arthur 00 Flour: 120 g
Water: 236 g
Sourdough starter: 40 g
Salt: 10.4 g
Olive oil: 6 g
Sugar: 2 g
Total hydration: 64%
48 hour hydration
by Jzaharek53
1 Comment
Looks bomb.
40g starter turned into levain, or levain turned into 40g starter?