I read Sandor Katz's "Wild Fermentation" and decided to give it a try. I was happy to produce a tasty loaf made from high quality ingredients.
This starter and procedure yields a chewy crust and tender, tight crumb with some small holes. I generally tend to make lower hydration loaves, 65-70 percent.
- 315g Whole wheat starter
- 542.5g Water
- 842g Bread flour
- 22g Salt