prep 2 days total 1 day 6:00
For the starter
For the final dough
Mix all the ingredients for the starter thoroughly in a large bowl, cover with cling film and leave in ambient temperature for 24 hours.
Sourdough is scary, I’ll admit, even though I have quite a few wild yeast loaves under my belt. I’ve done rye, wheat and even the famous San Francisco. But it’s fussy, all that feeding, mollycoddling it at the right temperature and then after all the effort it may still not budge or bubble.
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