The OG

Sourdough base

• 50g / 50ml feeding ratio
• throw out half and feed every 12-24h (depends on the type of flour)

Recipe

• [evening] prepare the sourdough starter with 10g / 50g / 50ml ratio
• [evening] prepare the bread base with 500g* / 350ml ratio (autolyse)
• [morning] add 100g/10g of sourdough starter / salt ratio to the bread base
• [evening] form the dough and leave it covered in the basket for ~1hr, afterwards leave it in the fridge till the morning
• [morning] score the dough and bake it in the over for 30min covered and ~18min uncovered at 230°C

Tips

• I use rye flour for the sourdough base (can be wholemeal)
• use bread flour with 10-12g of protein
• I usually begin the process in the evening, so that I can bake it in the morning
• for the bread base I use Caputo; I combine 350g of wheat flour with 150g of wholewheat flour