My White Sourdough (1000g/70%/20g)

My version of Classic Artisan Sourdough customised to (1000g/70%/20g)

My version with 1000g Bakers ("Strong") Flour, 0g Wholemeal (or Rye) flour, 700g Filtered water (warm, at about 35-40°C), 20g Salt (fine, non-iodised), 150g Levain (from step 1)

Ingredients

Levain

  • 40g Starter (100% w/w hydration)
  • 100g Flour (50% Wholegrain Rye / 50% Organic Plain AP)
  • 100g Filtered Water (room temp or up to 30°C for faster rise)

Dough

  • 1000g Bakers ("Strong") Flour
  • 0g Wholemeal (or Rye) flour
  • 700g Filtered water (warm, at about 35-40°C)
  • 20g Salt (fine, non-iodised)
  • 150g Levain (from step 1)

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Step-by-Step Instructions

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