Matt Pellegrini

Sourdough—DDT: 78°F

Preparation info
  • (Makes enough dough for about

    908 grams

    of bread.)
    • Difficulty

      Medium

Appears in
The Art of Baking Bread
The Art of Baking Bread

By Matt Pellegrini

Published 2011

  • About

Ingredients

White Wheat Dough

Ingredient Weight Baker’s Percentage of Final Dough
Br

Method

  1. After choosing one of the above recipes, create the leaven by discarding 75 percent of the starter then adding 100 grams of flour and 100 grams of water to remaining 25 percent of the starter. Allow this to sit at room temperature for 12 hours. At the end of the 12 hours, your leaven is ready to go. Just be sure not to add all of the leaven to the final dough recipe; ins

Photos