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Sourdough Starter - Day Three


Add 50gm Flour and 50gm Tepid Water. Gently combine.

Cover and leave For another feed tomorrow.




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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