How to Make a 100% Hydration Sourdough Starter
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PESTO PARM SOURDOUGH ✨ Recipe 500 g bread flour 100 g active sourdough starter (bubbly, 100% hydration) 330 g water 10 g salt Directions 1. Mix flour, water, and starter until no dry bits remain. Rest 15 minutes. 2. Add salt and squeeze it into the dough. 3. Do 3–4 stretch-and-fold sets over the next 2 hours, spaced 30 minutes apart. #sourdough #sourdoughforbeginners #bread #leaven #pesto #pestoparmesan #sourdoughinclusions #baker | Jane Dough
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PESTO PARM SOURDOUGH ✨ Recipe 500 g bread flour 100 g active sourdough starter (bubbly, 100% hydration) 330 g water 10 g salt Directions 1. Mix flour, water, and starter until no dry bits remain. Rest 15 minutes. 2. Add salt and squeeze it into the dough. 3. Do 3–4 stretch-and-fold sets over the next 2 hours, spaced 30 minutes apart. #sourdough #sourdoughforbeginners #bread #leaven #pesto #pestoparmesan #sourdoughinclusions #baker | Jane Dough
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100% hydration Sourdough bread, This recipe is not for beginners. Recipe for two loaves 1000 g. Bread flour 1000 g. Water 200 g. super active starter 20 g. salt. Mix the dough and rest for 30 minutes then I made 8 sets of coil fold every 15 minutes this process is 2 hours, proof the dough 3 hours after the last coil fold at 25 degrees Celsius Shaping I used a bench scraper to separate into two parts and round them up rest for 30 minutes then final shape, put them in the Bannaton Basket then cont
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Dough days around here are a good time!! Classic dough recipe 76 percent hydration! • 500 g flour (bread or all-purpose) • 100 g active starter (100% hydration) • 330 g water (this gives you 76% total hydration) • 10 g salt My fav bulk baking tips! Pre measure everything the night before. Use pink salt so you can remember if it was added or not. Remember that large batches proof faster!! #sourdough #sourdoughbread #sourdoughbaking #bread #baker #microbakery #bulkbaking #breadbaker | Jane Dough
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if you want to try out an amazing high hydration sourdough recipe, try this one! follow for more!
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