Ingredients
- 82.5g whole wheat — 15%
- 55g rye — 10%
- 412.5g white flour — 75% bread
- 110g starter
- 400g water
- 12g salt
Schedule
Thursday, Feb 12
- Feed starter
- Mix
- Fold
- Fold
- Fold
Friday, Feb 13
- In fridgeno shape yet
- Out of fridge
- Shape, back in fridge
Saturday, Feb 14
- Bake
