Ingredients
- 130g sourdough starter
- 470g water
- 350g all purpose flour
- 150g whole wheat flour
- 100g bread flour
- 50g rye flour
- 14g salt
Schedule
Thursday, Jun 25
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
- ShapePut in fridge
Friday, Jun 26
- Bake
