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!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

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

#2

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

#3

Reliable: Always measure your ingredients.