Ingredients
- 90 g starter
- 350 g water
- 200 g bread flour
- 110 g all purpose flour
- 90 g whole wheat flour
- 50 g rye flour
- 10 g salt
Schedule
Monday, Jun 15
- Mix
- Stretch and fold
- Stretch and fold
- Coil fold
- Coil fold
Wednesday, Jun 17
- Bake
← All bakes
Sourdough loaf