Nathan Lowell (he/him) 📎 (npub12s2…9gr0) forgot to answer in the sourdough thread! The recipe I use is a simple method for making a loaf, not a starter. I've actually never made my own starter. I got mine from a local bakery.
This method is from a French baker.
By weight:
1 part bubbly starter
2 parts warm water
3 parts high protein flour
2% of the flour weight in salt
What's great about this is it scales up or down. Makes approx a 60% hydrated dough, IIRC.
1/
LJ
npub179…gems6
2026-05-14 13:46:19 UTC
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