Ingredients
- 95g sourdough starter
- 370g water
- 200g bread flour
- 100g all purpose flour
- 100g whole wheat flour
- 75g rye flour
- 10g 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
