1/2 cup Cold Liquid Starter
16oz Water
900g Bread Flour
1.5tsp Salt

Yield 2x 2lb Loaves
Oven Temperature 375F

Mix the starter with 150g flour and 4oz water. Proof for 12 hours at room temperature (68-72F)
Add 150g flour and 4oz water and mix. Proof for 8 hours at room temperature. This is the fully active culture.
Mix the active culture with the remaining ingredients (mixing the salt into the flour first). Knead until smooth.
Divide in two and shape as desired.
Cover with oiled cling wrap or a damp cloth and proof until ready to bake.
Bake for approximately 40-45 minutes, to an internal temperature of 190F

Recipe taken from Classic Sourdoughs A Home Bakers Handbook by Ed Wood

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