Name: Sourdough
Yield: Yield: 140 kg/30 lb 13.82 oz (40 Loaves; 350 g/12.35 oz Each)
Cuisine: United States
Ingredients: Sage stems 80 80; Rosemary stems 40 40; Whole wheat flour 654 g 1 lb 7.06 oz 11.69%; Bread flour 5.59 kg 12 lb 5.29 oz 100%; Water, at 21°C/70°F 3.59 kg 7 lb 14.81 oz 64.28%; Thyme stems 120 120; Medium rye flour 654 g 1 lb 7.06 oz 11.69%; White sour starter 3.27 kg 7 lb 3.32 oz 58.45%; Salt 235 g 8.29 oz 4.2%

Preparation info

Yield: 140 kg 30 lb 13.82 oz (
40
Loaves; 350 g 12.35 oz Each)

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

White sour starter 3.27 kg 7 lb 3.32 oz 58.45

Method

Make sure to feed the white sour starter 18 hours before mixing the dough.
For the dough: Add the white sour starter, all of the flours, and the water to the mixer bowl. Mix on low speed for 3 minutes, and then let rest for 15 minutes covered with plastic. Add the salt and mix for 5 more minutes on low speed. The dough should achieve full gluten developm

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Sourdough

Ingredients

Method

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