This is the easiest sourdough recipe we've come across. It's basically three steps that fit around when we're in the kitchen anyway.

We use AP flour because where we live it's quite high in protein. Depending on where you live, you may want to use bread flour. If you use whole wheat flour, increase the water by 5-10 bakers' percentages.

I realize we didn't do a good job of explaining bakers' percentages in the video. Here's how it works:
The weight of the flour in the recipe is considered 100%.
Every other ingredient is expressed as a percentage of that flour weight.
For example, if a bread recipe calls for 400g of flour, and water is listed as 75%, this means you use 75% of 400g for the water, which is 300g. If salt is 2%, that's 2% of 400g, which is 8g. This method makes it simple to adjust recipes to make more or less of the final product by starting with the desired amount of flour and calculating the rest of the ingredients based on their percentages.

You can find a printable recipe at the #squareonekitchen website: [ Ссылка ]

#bakersmath #sourdough #homemade #homemadefood

Music from #Uppbeat (free for Creators!):
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License code: 8FOPDRKGAIL2BSEJ

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