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  • Tomboy
    • Apr 1
    • 1 min read

SOURDOUGH STARTER - DAY SEVEN

Congratulations ! We made it through a week with our sourdough starters.


today you are going to reduce the amount to 200gm.


Add 100gm flour and 100gm water


The discard can be used up in the next set of recipes I have posted.



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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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