• Starter
  • 60 g 550 flour
  • 1/32 tsp dry yeast
  • 56 g water cold
  • Main Dough
  • 210 g 550 flour
  • 3/4 tsp dry yeast
  • 6 g salt
  • 128 g water lukewarm
  • Starter
  • 60 g 550 flour
  • 1/32 tsp dry yeast
  • 56 g water cold
  • Main Dough
  • 210 g 550 flour
  • 3/4 tsp dry yeast
  • 6 g salt
  • 128 g water lukewarm