Directions
- 1Mix 50g ripe starter, 100g strong bread flour, 45g water, and 10g sugar until it forms a tight dough ball.
- 2Rest the dough ball at room temperature for 4 – 6 hours.
Ingredients
- 50 g ripe starter
- 100 g strong bread flour
- 45 g water
- 10 g sugar
Tips
- Firm texture slows fermentation, keeps acids balanced, and flavors mild.
- Sugar's steady energy fuels the yeast for more lift and less sourness.
- Elastic structure builds gluten training into the starter itself.
- The starter should push against the lid, not just double, to power your dough in the oven.
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