A Review Of sourdough
For making the sourdough starter, whisk 50g powerful white flour and 50g strong wholemeal flour with 100ml marginally warm h2o until eventually clean. Transfer to a sizable jar or plastic container. Go away the lid ajar for 1 hr or so inside a warm position, then seal and set aside for twenty-four hrs. For the next 6 times, you will need to ‘feed