Ingredients
- 95g sourdough starter
- 360g water
- 225g all purpose flour
- 100g bread flour
- 100g whole wheat flour
- 50g rye flour
- 10g salt
Schedule
Friday, Jun 26
- Mix
- Stretch and fold
- Stretch and foldPut in fridge
Saturday, Jun 27
- Take out of fridge
- Coil fold
- ShapeBack in fridge
Sunday, Jun 28
- Bake
Notes
Spread out more than usual when scoring to bake. Still good!
