- 150 g sweet starter (mix 10 g of your active sourdough starter with 30 g all-purpose flour, 15 g water and 10 g brown sugar, leave to double then feed again with 50 g ap flour, 25gr water and 10 g brown sugar; when it doubles use in the final dough; the whole procedure usually takes about 1 day and a half at room temperature 21 degrees Celsius).
- Final dough:
- 400 g T500 flour (like all-purpose)
- 100 g T850 flour (bread flour)
- 2 eggs (108 g)
- 190 g milk
- 8 g salt
- 10 g sugar
- And 80 g butter
Sign up to create your own recipe box. Copy any recipe from any website with a click. You'll then have the complete recipe in your recipe box.