Ingredients
- 90g starter
- 325g water
- 10g salt
- 45g whole wheat
- 45g rye
- 360g white flour — half AP, half bread
Schedule
Friday, Feb 13
- Feed starter
- Mix
- Fold
- Fold
Saturday, Feb 14
- Fold
- Shapedefinitely over proofed
- In fridge
- Bake
Notes
Over fermented so it collapsed a bit but still good
