Bread-making made easy: how to turn supermarket flour into delicious sourdough bread! We are putting the supermarket flour brand to the test: Using all-purpose flour and autolysis, we are trying 3 different types of hydration. 🤯

There are the recipes.

Sourdough Bread 60% hydration:
1kg of dough.

-100% All-purpose flour 550g
-60% Water 330g
-20% Sourdough Starter 110g
-2% Salt 10g

Sourdough Bread 70% hydration:
1kg of dough.

-90% All-purpose flour 469g
-10% Whole wheat flour 52g
-70% Water 365g
-20% Sourdough Starter 104g
-2% Salt 10g

Sourdough Bread 80% hydration:
1kg of dough.

-90% All-purpose flour 446g
-10% Whole wheat flour 50g
-80% Water 396g
-20% Sourdough Starter 99g
-2% Salt 10g

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#sourdoughbread #homemade #autolysis #supermarketflour