March 1, 2015 - 10:26am
Sourdough BAGET ...
This is my BAGET ...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 325 gr Water (%65 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
This is my BAGET ...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 325 gr Water (%65 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt