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Day 5 of the “make your own sourdough starter series”!! We’re lookin good, smellin good and almost ready to bake a loaf of bread!! I’m going to feed this new starter a couple more times (for a total of 7 days) then make our first loaf of bread with it!! #sourdough #sourdoughstarter #sourdoughbread #sourdoughbreadforbeginners #diy #fyp #sourdoughtok #sourdoughtiktok #homebaker #cottagebaker #starter #sourdoughcontent #sourdoughlife
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Maurizio Leo’s Beginner’s Sourdough Bread Recipe (available online) Levain 38 grams whole wheat flour 38 grams bread flour 76 grams water 38 grams ripe sourdough starter Autolyse 773 grams bread flour 114 grams wheat flour 51 grams rye flour 653 grams water (I hold back 50 grams and only use 603 in my kitchen but you have to test the dough in yours) 18 grams fine sea salt Levain—8am Autolyse—12pm Mix Levain to Autolyse—1pm Bulk Fermentation—1:10pm to 5:10pm (you incorporate 3 stretch and folds 3
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My Best Sourdough Recipe (With Video) | The Perfect Loaf
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