top of page

Wand Day Two

We're going to enlarge yesterday's starter by adding flour and water to it. This will help develop a ton more flavor and give us an incredibly tasty baguette in the end.

The starter we put together yesterday looks like this:

Starter from yesterday

We're going to add 100g of all purpose flour:

100g of flour

And another 100g of water:

100g of water

Put them together with the starter:


And mix until we get this:


Then, cover the container and let it sit at room temperature overnight.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

bottom of page