Post by @sourdoughcassie

700g water • 200g starter • 1000g bread flour • 22g sea salt (I normally use 20g 😅) 30 min autolyse (water + flour only) → add starter & salt → rest 1 hour → 4 sets of stretch & folds (or slap & folds) every 30 minutes. After my last set of folds, I take my dough temp and use it with a bulk fermentation guide to gauge how long to let it ferment. Then I watch the dough not the clock #sourdoughforbeginners #sourdoughstarter #sourdough #fyp #foryoupage