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Ingredients
  • Levain (Start the night before)
  • 30 grams of Lievito Madre (or 100% hydration sourdough starter)
  • 50 grams of filtered water (100°F)
  • 100 grams of Flour (I use All Purpose Einkorn Flour)
  • subheading: The Main Dough (the next day):
  • All of the Levain
  • 400 grams of Bread Flour (see notes)
  • 260 grams of Whole Milk (100°F)
  • 100 grams of Raw Honey
  • 10 grams of Salt
Steps
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