Homemade #homebakesourdoughbread #80percenthydration #sourdoughbread recipe ππΌ @sour.lotti the only I add was 1 tsp honey .. been awhile since I make sourdough bread.. Iβve to get rid of my old starter and start a new starter which was a challenge but the fresh starter is quite slow in being active guess my environment temp is not that high remains below 80F.. occasionally goes to 82F in mid afternoon.. not too keen on the oven spring, it could be better, but I used sorghum flour instead of kamut flour.. total flour use 300g.. starter ratio 1:1:1 ππΌ 30g across the board to build levain takes about 5 hrs to double.. Recipe: Bread Flour 240g, Spelt 30g, Sorghum 30 g, Water 250g, Starter/Levain 60g, Salt 6g.. βΊοΈ oven temp 475F (25 mins) & 425F (15 mins) https://www.instagram.com/p/CRNd9gbL581/?utm_medium=tumblr
