INGREDIENTS
1/2 cup
sourdough starter it needs to have doubled
1/2 cup
warm water
2/3 cups
flour
1 serving
pre-ferment from above
1 tbsp
olive oil
1 tbsp
honey sub honey
1 tsp
salt
3/4 cup
yogurt/cultured buttermilk watered down to to milk consistency
2 1/4 cups
all purpose flour
1 serving
butter to brush crust after baking