Culture | 7 |
Flour starter | PRIBRD01 |
Flour dough | Flour mixture 1 |
Formula | 5-50-50-100-56-1-500 |
Procedure | 3 |
Fermentation | 2.5 hours at 30 C |
Proofing | 2 hours at 30 C |
Remarks | A sourdough with a liquid starter (hydration 100%). The starter constitutes 50% of the final dough. |