Search
Sourdough Baguettes - Day 2
- Chef Toor
- Feb 3, 2018
- 1 min read
Today, we are going to ferment the starter we put together yesterday to get more of the yummy sourdough aroma and flavor.
Here's what mine looked like:

Measure 100g all purpose flour:

Followed by 100g of water at room temperature:

Add a touch of active-dry yeast:

Put all of that together with the starter from day1:

And mix it until a sticky dough forms:

Cover the container and let it sit somewhere warm overnight.