1st contribution - Norwood sourdough
I have been baking regularly for a year and a half. The fresh loaf has been my primary education. Thank you all.
This represents this week's levain bake. The formula evolved from Hammelman's Vermont sourdough, and continues to drift weekly. The weather changed recently and the kitchen is cooler; the formula will be different next week.
I like to mix an 1800g batch at 78% hydration, as the numbers are friendly. 1000g flour (here: 75% Gold Medal unbleached AP, 20% White whole wheat, 5% rye), 780g water, and 20g salt; 20% flour prefermented.
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