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Toast Worthy Bread - Day 2

Today, we are going to simply double the starter from Day 1. Mine looks like this:

Measure 100g all purpose flour:

Then measure 100g of water at room temperature:

Add it to the mix:

Stir it until combined:

Cover the container and let it sit somewhere warm 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.

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