- 1 cup (227g) ripe (fed) sourdough starter
- 1 3/4 cups (397g) water, lukewarm
- 5 cups (602g) King Arthur Unbleached Bread Flour
- 1 tablespoon (18g) salt
I’m still at level 1 of my sourdough starter adventure. I technically made this recipe with some discard and a little commercial yeast. Pretty sure it’s over proofed!
Day 2 coming out of the fridge:
After 3 hours at room temperature:
Fresh out of the oven - colour looks good!
Cooled a bit and sliced
Crumb is pretty dense. Crusty crust. No big sourdough bubbles. I used 3/5 plain white flour and 2/5 of some local red fife, so I think the almost whole wheat look comes from the fife.
Verdict: good! Happy with it! Much less messy than the “wet” no knead I’ve used before. We’ll see if I can replicate this!