June 19, 2014 - 1:53pm
San Francisco style sour dough
Hello
My first post I think
I've been lurking for ages but thought I'd post the results of my 1st ever sour dough loaf.
I've had a 100% hydration rye starter on the go for a week and a bit. I search the forum and other sites before settling on a variation of 'Josh's Super SFSD as posted by Syd here [1]
Sooooooo
Levain
- 100g of 100% hydration rye starter
- 100g water
- 15g light rye flour
- 85g all purpose
I went 100g of starter as I wasnt too sure how developed the starter was as it was only a week old! Shouldnt have worried! :)
I let this