Ingredients
Scale
- 70 grams sourdough starter, ripe, bubbly and active, about 1/4 cup plus 1 tablespoon
- 70 grams water, about 1/4 cup plus 1 tablespoon
- 70 grams all purpose or bread flour, heaping 1/2 cup
- 200 grams levain, ripe, bubbly and active, about 3/4 cup
- 250 grams water, divided, 25 grams reserved for after the fermentolyse, (about 1 cup plus 1 tablespoon water)
- 10 grams salt, about 1.5 teaspoons
- 40 grams whole wheat flour, about 1/3 cup
- 360 grams bread flour, about 2 3/4 cup
Instructions
- Combine the active sourdough starter, flour, and water in a small bowl or jar to create the levain.
- Cover the bowl and let the levain rise at approximately 78ºF for 3–4 hours until it is doubled in size and bubbly.
- For a slower fermentation, prepare an overnight levain using a lower starter-to-flour-and-water ratio.
Last Step:
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Ensure your sourdough starter is bubbly and active for best results.
The dough can be prepared in the morning for baking earlier in the day.
- Prep Time: 30 minutes
- Cook Time: 645 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg