BASIC SOURDOUGH BREAD – 1, 2, 3 METHOD
INGREDIENTS STARTER SPONGE OR POOLISH 2 tablespoons sourdough starter (1 oz) 1⁄4 cup water (2 oz room temperature) 2⁄3 cup flour (3 oz all purpose unbleached flour) · DOUGH 1 1⁄3 cups water (a little less than 1 1/3 cup, or 10.5 oz room temperature) 3 1⁄2 cups flour (15.75 oz unbleached bread flour) 1 1⁄2 teaspoons salt (0.32 oz table salt) Starter Sponge: Add …
