sourdough bread Fundamentals Explained
To help make the sourdough starter, whisk 50g solid white flour and 50g sturdy wholemeal flour with 100ml slightly heat drinking water right up until easy. Transfer to a big jar or plastic container. Leave the lid ajar for 1 hr or so in a very warm area, then seal and put aside for 24 hrs. For the subsequent 6 days, you will need to ‘feed’ it.I