Liquid Sourdough Starter (Wheat)
Ingredients
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Bread flour T65g
Waterg
Total10000 g
Preparation steps
- 1
Feed: mix equal parts starter, flour and water (1:1:1 ratio).
- 2
Ferment 8-12h at 25°C.
- 3
Starter is ready when doubled and domed with bubbles.
- 4
Typical use: 20-30% of flour weight.
- 5
Refresh daily if kept at room temperature, or weekly if refrigerated.
Nutritional values
Per 100g
Calories
173.0 kcalProtein
5.3 gCarbs
36.0 gSugars
0.9 gFat
0.6 gSaturated fat
0.1 gFibre
1.8 gSalt
0.0 gAllergens
Gluten
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