Ingredients
- 250g all purpose flour
- 100g bread flour
- 100g whole grain flour
- 90g sourdough starter
- 345g water
- 10g salt
Schedule
Monday, Oct 12
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
Wednesday, Oct 14
- Bake
Notes
This turned out flatter than usual, but it was my first bake in over a month. I had to feed my starter a few times once I took it out of the fridge before it was totally active again.
