Our daughter has grown up eating this bread and I bake it most weeks. Its an everyday sourdough that is also happy to carry off the occasional tweak: a spike of rye or wholemeal flour, a handful of apricots, etc.
1020g strong white
300g white starter @ 100% hydration
560g water
18g salt
These loaves are affectionally known in our house as 'daddy's bread', or 'vaters brot' if you are inclined to lark about with pidgin german.
No comments:
Post a Comment