Herb Grilled Sourdough Boule: Day 5

Preparation info
    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

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  • Day 4 mix 200 g 7.05 oz 33.33%
  • Water, at 30°C / 86°F 400


Weigh out the necessary amount of Day 4 mix and discard any left over. Stir in the water. Mix in the flour. Reserve at room temperature, covered. The starter can be used the day after this step is done, and it must be fed every 24 hours. Typically it is fed soon after the quantity you need for the recipe is taken out of the starter.