This is my current method, it’s approx the proving steps from DO/Sourdough and the baking steps from Tartine Bread.
- 150g wheat starter
- 100g wholemeal flour
- 100g white flour
- 120g water @ 35°C/95°F
- small drop production sourdough floats in water
- 300g production sourdough
- 100g wholemeal flour (if baking "brown" loaf)
- 300g white flour (or 400g for "white;" loaf)
- 280g water @ 30°C/95°F
- 8-10g sea salt
Buy a fridge magnet with the checklist.