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Sour Loaf 2

Today, we will continue to make the starter bigger by adding more flour and water to the one we put together yesterday. Mine looks like this:

Add 150g bread flour:

Followed by 140g water:

Then add them to the starter:

Mix well to get this:

Cover it and let it sit at room temperature until tomorrow!



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.

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