Ingredients
- 82.5 g whole wheat — 15%
- 55 g rye — 10%
- 412.5 g white flour — 75% bread
- 110 g starter
- 400 g water
- 12 g salt
Schedule
Thursday, Feb 12
- Feed starter
- Mix
- Fold
- Fold
- Fold
Friday, Feb 13
- In fridge no shape yet
- Out of fridge
- Shape, back in fridge
Saturday, Feb 14
- Bake
