Step 1 Levain 40g Mature liquid starter 40g Stoneground Whole Wheat 40g Artisan Bread Flour 80g H2O Step 2 Autolysis 748g Artisan Bread Flour 159g Stoneground Whole Wheat 641g H2O Step 3 Levain...

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Step 1 Levain

40g Mature liquid starter

40g Stoneground Whole Wheat

40g Artisan Bread Flour

80g H2O

Step 2 Autolysis

748g Artisan Bread Flour

159g Stoneground Whole Wheat

641g H2O

Step 3

Levain from Step 1

Autolysed dough from Step 2

50g H2O

18g Salt

source

Beginner’s Sourdough Bread
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