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All purpose flour
1 1/2 tsp
1 1/2 cups
we typically use 200g of sourdough starter in place of the yeast, which results in a very mild sourdough with a delicious, chewy crumb.
Favoreats (official) • 2019-05-10
works better with 2x yeast, increase salt by 1/2: for sourdough omit yeast, add 1 cup of starter, and allow to rise for 15ish hours. for softer crust cook a shorter time with lid on--30 minutes lid on / 10 min lid off results in the less crusty/more chewy crust consistency my family prefers, for a chewier crumb, I gently knead the dough for a minute every few hours. I preheat oven and dutch ovens to 450 F.
240g fresh milled whole wheat flour, 560g bread flour, 650g water, 80g active starter, 28g salt is the magic sourdough formula, proof 5-6 hours at 85 F plus 12-18 hours in refrigerator, bake 30 min lid on, 10-13 min lid off
Chandler Horsley • 2018-11-19