mermidon's blog

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Starter out of fridge almost a week

All KAF AP

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/

436g Bread Flour
24g Whole Wheat Flour
290g Water
10g Salt

Haven't baked in forever.

House temp 74F

All water from fridge 66F

Flours:KAF Bread and KAF WWW

 Finished weight 695g approx 24oz

Refriderated starter refreshed four times using KAF AP. Final build KAF Bread.

9pm-premix into fridge