The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bnom

 


bailey and bread


The formula:


300 g firm starter


620 g water


750 g unbleached AP flour (530 g Morbread 12% protein, and 200 g Whole Food AP)


100 g wheat bran


23 g salt


The technique was similar to the San Joaquin Sourdough posted on Fresh Loaf


 


Submitted to Wild Yeast's Yeast Spotting: http://www.wildyeastblog.com/category/yeastspotting/


 

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