Ingredients
Method
I keep an all-purpose flour starter. I am ok with that because it’s a small part of the recipe and my family doesn’t react to it because it is heavily fermented. I always buy unbleached and organic flour. The dough needs a minimum of 5-6 hours in the fridge but I prefer an overnight ferment. You can let them sit in the fridge for longer if you want a more sour flavor. Ideally you would let the oven preheat with the baking vessel inside the oven for an hour. But I don’t always do that. If your oven is big enough for two loaves and you have two baking vessels, you can bake them both at once. But my oven is too small so I bake them one at a time.
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Amy B
10 days ago
Is the amount 800g of flour before or after sifting?
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Kristin
9 days ago
After
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Andrea K
2 days ago
Haha it’s still showing it in the recipe directions! I was so confused for a moment🤣. Also, if I have the app now, do you think I need to purchase your workbooks? We are a one income family and on a tight budget so I don’t want to spend the money if I don’t have to❤️
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Kristin
2 days ago
Hi! It's still showing what? No most of my recipes are inside the app and will continue to be - you don't need to buy other books :)
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Andrea K
2 days ago
Here is a photo of the method. It says to feed the starter 800 grams flour and 15 grams salt. It’s just mixed up in the method ❤️
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Andrea K
2 days ago
The photo didn’t attach lol but here it is.
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Cathryn R
11 days ago
Does this recipe change at all if I have a fresh milled flour starter? When I make the leaven, can I use my fresh milled starter and all purpose flour?
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Kristin
11 days ago
If you starter is fresh milled, you can def. use that. When you say all purpose flour, what would you be using that for is your starter is fresh milled?
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Cathryn R
10 days ago
In your recipe you have listed active starter and unbleached all purpose flour for the leaven so I wasn’t sure if I need to use all purpose for that or if I can just replace it with the same amount of freshly milled.
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Kristin
10 days ago
Okay I understand. As long as your starter is super strong, thick, and active, all fresh milled is fine
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Sarah P
15 days ago
Should the levain and dough labels be switched? I could totally just be a newbie 😅 but it seems like so much for just a levain…
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Kristin N
15 days ago
Oh goodness, yes!
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Kayla C
16 days ago
This recipe turned out great! I didn’t end up sifting the flour and it still came out perfectly.
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Kristin
16 days ago
Beautiful!! You've got a healthy sourdough starter :)
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Ingredients
Method
I keep an all-purpose flour starter. I am ok with that because it’s a small part of the recipe and my family doesn’t react to it because it is heavily fermented. I always buy unbleached and organic flour. The dough needs a minimum of 5-6 hours in the fridge but I prefer an overnight ferment. You can let them sit in the fridge for longer if you want a more sour flavor. Ideally you would let the oven preheat with the baking vessel inside the oven for an hour. But I don’t always do that. If your oven is big enough for two loaves and you have two baking vessels, you can bake them both at once. But my oven is too small so I bake them one at a time.
Only visible to you
Made it?
Cancel
A
Amy B
10 days ago
Is the amount 800g of flour before or after sifting?
Like
Reply
Cancel
Kristin
9 days ago
After
Like
Reply
Cancel
A
Andrea K
2 days ago
Haha it’s still showing it in the recipe directions! I was so confused for a moment🤣. Also, if I have the app now, do you think I need to purchase your workbooks? We are a one income family and on a tight budget so I don’t want to spend the money if I don’t have to❤️
Like
Reply
Cancel
Kristin
2 days ago
Hi! It's still showing what? No most of my recipes are inside the app and will continue to be - you don't need to buy other books :)
Like
Reply
Cancel
A
Andrea K
2 days ago
Here is a photo of the method. It says to feed the starter 800 grams flour and 15 grams salt. It’s just mixed up in the method ❤️
Like
Reply
Cancel
A
Andrea K
2 days ago
The photo didn’t attach lol but here it is.
Like
Reply
Cancel
C
Cathryn R
11 days ago
Does this recipe change at all if I have a fresh milled flour starter? When I make the leaven, can I use my fresh milled starter and all purpose flour?
Like
Reply
Cancel
Kristin
11 days ago
If you starter is fresh milled, you can def. use that. When you say all purpose flour, what would you be using that for is your starter is fresh milled?
Like
Reply
Cancel
C
Cathryn R
10 days ago
In your recipe you have listed active starter and unbleached all purpose flour for the leaven so I wasn’t sure if I need to use all purpose for that or if I can just replace it with the same amount of freshly milled.
Like
Reply
Cancel
Kristin
10 days ago
Okay I understand. As long as your starter is super strong, thick, and active, all fresh milled is fine
Like
Reply
Cancel
S
Sarah P
15 days ago
Should the levain and dough labels be switched? I could totally just be a newbie 😅 but it seems like so much for just a levain…
Like
Reply
Cancel
Kristin N
15 days ago
Oh goodness, yes!
Like
Reply
Cancel
Kayla C
16 days ago
This recipe turned out great! I didn’t end up sifting the flour and it still came out perfectly.
Like
Reply
Cancel
Kristin
16 days ago
Beautiful!! You've got a healthy sourdough starter :)
Like
Reply
Cancel
