Weekday Sourdough – 83%

I’ve been keeping an Excel spreadsheet to document my sourdough recipe as I gradually increase the hydration percentage of the dough.  Here’s the start of an attempt to document crumb shots. Levian INGREDIENT AMOUNT BAKER’S PERCENTAGE Sourdough Starter 20 g 20% Water 100 g 100% King Arthur AP Flour 100 g 100% Dough INGREDIENT AMOUNTContinue reading “Weekday Sourdough – 83%”