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Ingredients
  • subheading: RECIPE:
  • subheading: In a large bowl (or the bowl of your stand mixer, if you have one), combine:
  • 10oz / 283g warm water (90 to 100F/32 to 37C)
  • 1 pkg (2 ¼tsp / ¼oz / 7g) rapid rise yeast (or active dry, which will take a bit longer to rise)
  • 8oz/227g sourdough starter (at 100% hydration) cold, unfed, straight from the fridge
  • subheading: Mix to distribute the starter into the liquid and dissolve the yeast. Then add:
  • 18oz/510g all purpose flour (or bread flour)
  • ½oz/14g salt (any type)
Steps
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