Ingredients
- 95 g sourdough starter
- 370 g water
- 200 g bread flour
- 100 g all purpose flour
- 100 g whole wheat flour
- 75 g rye flour
- 10 g salt
Schedule
Thursday, Jul 30
- Feed starter
- Rubaud mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- Shape
Friday, Jul 31
- Bake
Notes
For Aryeh
