I used to frequent a baking forum a number of years ago and formulated a ridiculously lengthy bread recipe based on several methods.
Ten year old sourdough starter.
Water.
Flour and 1/2tsp salt.
Everyone into the mixer. I'll see you tomorrow after a 24 hour ferment on the counter.
Ten year old sourdough starter.
Water.
Flour and 1/2tsp salt.
Everyone into the mixer. I'll see you tomorrow after a 24 hour ferment on the counter.
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