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Sourdough Starter - Day Four

In a clean bowl add 50gm Flour and 50gm Tepid Water. Gently combine.


Add to your current starter and gently combine. Wrap and leave.





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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