Description
With the help of Daniele Brenci, make your own sourdough from scratch.
Ingredients
Scale
For the levain:
- 80 g (2.8 oz) wheat flour
- 80 g (2.8 oz) water
- 40 g (1.4 oz) mature sourdough starter
For the final mix:
- 750 g (26.5 oz) wheat flour
- 150 g (5.3 oz) barley flour
- 650 g (22.9 oz) water
- 200 g (7.05 oz) levain
- 25 g (0.88 oz) salt
Instructions
- Follow the Master Sourdough Method recipe in Advanced Bread Baking at Home, page 21.