05 Managing Your Sourdough Starter's Fermentation for the Best Sourdough

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

A baker’s true skill lies in the way he or she manages fermentation. This is the soul of bread making.

subheading: Leaven:

55g ripe starter

200g whole wheat flour (whole wheat flour increases fermentation activity)

200g H2O @ 80ºF

subheading: Ingredients for bake:

250g (25%) leaven

900g (90%) King Arthur white bread flour

100g (10%) Great River whole wheat bread flour

20g (2%) salt

750g H2O @ 80ºF (75%)

Directions at theperfectloaf.com

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