sourdough bread Fundamentals Explained
To produce the sourdough starter, whisk 50g powerful white flour and 50g powerful wholemeal flour with 100ml slightly warm h2o until finally smooth. Transfer to a large jar or plastic container. Depart the lid ajar for 1 hr or so in a heat location, then seal and put aside for 24 hrs. For the next 6 days, you will have to ‘feed’ it.If you've go