The Definitive Guide to sourdough
To create the sourdough starter, whisk 50g potent white flour and 50g robust wholemeal flour with 100ml somewhat heat water right up until easy. Transfer to a big jar or plastic container. Go away the lid ajar for one hr or so within a heat position, then seal and set aside for twenty-four hrs. For the next six days, you will need to ‘feed’ it.