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Recipe 👇🏻 120 g whole wheat flour 280 g bread flour (or 50/50 bread flour + all-purpose flour) 280 g water 200 g sourdough starter 10 g salt ⏰Warm fermentation: 6 hours at 21–22°C (70–72°F) ️Cold fermentation: 12 hours ⏰Rest before baking: 2 hours at 21–22°C (70–72°F) Process: 1. Mix water, starter, and flour until fully ...
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