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Full bread-making process from start to finish 🤤 Recipe 👇🏻
Recipe 👇🏻 315 g wheat flour (I used all-purpose flour with 12% protein) 35 g whole grain rye flour 246 g water 175 g active sourdough starter 8 g salt ☀️ Warm fermentation: 4 hours 30 minutes at 22–23°C (72–73°F) ️ Cold fermentation: 16 hours in the fridge Process 👇🏻 🫙 Feed your starter and let it reach its peak - it ...
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