Sourdough Essentials I currently use
My Sourdough Recipe: 500 grams flour, 320 grams water, 100 grams sourdough starter. mix together using a dough Wisk. Allow to rest half hour. add 10 grams Himalayan pink salt and 10 grams water. Allow to rest half hour and then stretch and fold. Do stretch and folds 4 total times waiting half hour between each round. After finishing stretch and folds rest on the counter for 4-6 hours. Shape into a ball, dust with rice flour. place into a lined bowl or banneton. place into the fridge overnight. Preheat oven to 510 with the Dutch oven inside. sprinkle some seed mix on the silicone baking mat, flip the sourdough onto it and score. bake in the pot for ½ hour. Remove the lid, lower oven to 475 and bake another 20 minutes. Feel free to message me for any help or questions.
