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  • Tomboy
    • Mar 30
    • 1 min read

Sourdough Starter - Day Five

Today we will level our starter out to 250gm and then feed again with 50gm Flour and 50gm water.

You can discard the rest, add it to your compost, use it in pancakes, add a little more flour and olive oil and make flat breads.


Cover and rest.


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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

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