Tuesday, December 20, 2011

Easton Hillside Sourdough

This the most recent bake for me. I named it after the family business that I bought my baking honey from.

150g starter at 90% hydration, 80% AP/20% white whole wheat, two stage build

80g white whole wheat
20g whole rye flour
100g water

Main dough
300g bread flour
166g water
8g kosher salt
15g Hillside Honey
all of starter
all of soaker
Baked using Susan's Magic Bowl method.

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