Stiff Sourdough Starter (Wheat)
Ingredients
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Bread flour T65g
Waterg
Total9000 g
Preparation steps
- 1
Feed: 1 part starter, 2 parts flour, 1 part water.
- 2
Knead briefly to form a stiff ball.
- 3
Score a cross on top, place in bowl, cover.
- 4
Ferment 8-12h at 25°C.
- 5
Ready when cross has opened fully and dough has tripled.
- 6
Typical use: 25-40% of flour weight.
Nutritional values
Per 100g
Calories
230.7 kcalProtein
7.0 gCarbs
48.0 gSugars
1.1 gFat
0.8 gSaturated fat
0.1 gFibre
2.3 gSalt
0.0 gAllergens
Gluten
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