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