If your like me , you hate to waste all the sourdough you end up with after feeding it a few times in preparation for use.
Typically, only a small percentage of sourdough is used in any given bread. I pushed the envelope on this bread and made it with 50% of the total dough weight using my Sourdough starter.
The starter was 100% hydrated, and I went for an 85% overall dough hydration using whole wheat starter and a 50/50 WW/AP flour blend.
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