Thursday, April 21, 2016
24-Hour Sour Dough Bread
I continue my sour dough adventure. The starter is alive and very active. A couple of days ago I tried a recipe four sour dough bread with 24-hour fermentation. The result was- perfection. You can find the original recipe here. I did a small change. I used 300 grams whole grain flour, and 500 grams all purpose flour. It was easy to prepare and the bread was delicious.