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Prep
1d
Cook
30m
Total
1d
Prep
1d
Cook
30m
Total
1d
Ingredients
Method
Nutrition
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Step 1
To make the levain, feed your active sourdough starter in a 1:2:2 ratio (so for example 20g starter + 40g warm water + 40g flour) and set it aside for 3–5 hours until bubbly and doubled in size.
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For
8
M
I
Dough
450
g
Bread flour
50
g
Whole wheat flour
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Per Serving
Calories
329kcal
Fat
11.2g
Carbs
50.2g
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