March 17, 2021 - 5:34pm
Stiff Starter Sourdough (from the book Crust)
Hey everyone, I’ve tried making the following recipe according the book Crust but I’m wondering if I can make this in a day, without the overnight proof. My kitchen is currently between 22-24°C. Can anyone suggest how long should I bulk ferment and final proof for now (almost spring here in Canada) and when it’s summer. Thank you. :)
Makes 2 large loaves
90g spelt flour
700g strong whiteflour
400g starter (50% hydration)
650g water
20g salt