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
