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Light Whole Wheat Sourdough Bread
  • 50g bubbly, active sourdough starter (100% hydration)
  • 350g - 375g warm water ( 80 to 85 F)* See note below
  • 400g bread flour
  • 100g whole wheat flour
  • 9g fine sea salt
  • subheading: Notes & Substitutions:
  • note: Flour is like a sponge. Depending on the brand you’re using, it might not absorb all of the water. Start with 350g of water if you’re using a low protein bread flour, less than 12.7%.
  • For best results, use a scale to weigh your ingredients. If using measuring cups, please aerate the flour first, lightly spoon it into the cup, and then level off the excess with the back of a knife.
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