Sourdough Bread

A bake that I have had plenty of time to practice with self isolation is my sourdough bread. I first stirred some flour and water together in a plastic container a few months before the pandemic hit the bay area, and now it is a staple of mine when I visit my family.

Ratios

I typically use ratios of 20% starter, 70% hydration, and ~2% salt for my dough. The breakdown is as follows:

• 500 g flour (400 g bread flour, 100 g whole wheat flour)

• 350 g warm, filtered water

• 100 g ripe sourdough starter
  (fed with bread flour 4-6 hours before using)

• 2 tsp (10 g) sea salt