Search
  • Tomboy

SOURDOUGH STARTER - DAY ELEVEN

Today we test to see if our starter is ready to make a loaf of bread.


Your ideal starter should be lovely and bubbly with a healthy fermented smell.


The leaven is


75gm strong flour

75gm water

55gm starter


Combine the water and the flour together. Add the starter.


Cover and leave on the bench for 12 hours.


201 views

Recent Posts

See All

SOURDOUGH BREAD

475 gm water Leaven 700 gm strong flour 15gm sea salt 50gm boiling water Combine the water and leaven together and dissolve. Add the flour, mix until combined and shaggy. Cover and leave on the bench