Single-rise sourdough: butterable experiments
As a moderately experienced baker with instant yeast, but an utter beginner at sourdough, my experiments so far extend only to this. If you’re a person who thinks it’s simply not worth baking with sourdough unless you’re going to do a long ferment, slap and fold, and aim for a beautiful free-form artisan loaf, look away now:
200g starter (100% hydration, before feeding)
400g strong white flour
275g water
5g salt
