We are in Naples for the winter and I have to say, my starter is so well behaved in the Deep South. This is just a simple 1/2/3 loaf with a small amount of sugar and evo Log in or register to post comments Can you link the recipe please it looks good! Log in or register to post comments This one was1 part stater 125 gr2 parts water 250 gr3 parts flour 375 gr9 gr saltteaspoon each sugar and olive oil3 stretch and foldsbulk to 50%shape and in the fridge for the night Log in or register to post comments
This one was1 part stater 125 gr2 parts water 250 gr3 parts flour 375 gr9 gr saltteaspoon each sugar and olive oil3 stretch and foldsbulk to 50%shape and in the fridge for the night Log in or register to post comments
We are in Naples for the winter and I have to say, my starter is so well behaved in the Deep South. This is just a simple 1/2/3 loaf with a small amount of sugar and evo
Can you link the recipe please it looks good!
This one was
1 part stater 125 gr
2 parts water 250 gr
3 parts flour 375 gr
9 gr salt
teaspoon each sugar and olive oil
3 stretch and folds
bulk to 50%
shape and in the fridge for the night