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Loaf of bread
Including sourdough fermentation. Makes a 1kg loaf.
[1] All quantities are in "baker's weight", a percentage of the flour. For example, a 68% water loaf would have 68g of water for every 100g of flour.
Warm starter
Move starter to room temperature.
Add salt
Measure salt to 2% by weight and add to measured water.
Triple leaven
Add equal masses of starter, water, and flour. Let sit until active.
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