THE ART OF SOURDOUGH BREAD BAKING

BY CHRISTOPHER LEECOM 231-81 ARMENTROUT

Sourdough Starter

50% Flour50% Water

2Lbs. Grapes

Set it, and for get it!!!1 week minimum

The Recipe and Measurements

The 1-2-3 Method

So easy…

We can do it…

300g Sourdough Starter(Weight #1)

300g Sourdough Starter(Weight #1)

300g * 2 = 600g

300g Sourdough Starter(Weight #1)

300g * 3 = 900g

Salt is 2% of Flour Weight

900g * .02 = 18g

1-2-3 Method Review

Sourdough Starter = Weight #1

300g * 2 = 600g Liquid Weight

300g * 3 = 900g Flour Weight

900g * .02 = 18g Salt Weight

1. Mise en Place

2. Mixing

2. Mixing

3. Primary Fermentation

4. Punching Down

5. Dividing

6. Rounding

7. Benching

8. Shaping and Panning

9. Proofing

10. Baking

11. Cooling

12. Storing and Eating

Thank you for being such a gracious

audience!!!

Have an awesome weekend!!!