Post by @theearlyrisebaker

I mixed 840g water and 200g starter with 400g whole wheat flour and 600g bread flour and 20g salt. I mixed it well, gave it one fold and then put it in the fridge after 3 hours at room temp. The next day, I dumped it onto a well oiled sheet tray and left it for 2.5 hours. Dimpled it, added one thinly sliced small yellow potato, half a thinly sliced red onion and some oregano. Baked it at 425 for 40 minutes, this will depend on your oven. Sprinkled it with sea salt. Sliced it warm and gave it to the teachers at school, and my kids of course. Sourdough doesn’t have to follow one timeline or be complicated. Let me help you harness your inner baking intuition! #sourdoughbaking #sourdoughtips #sourdoughteacher #sourdoughfocaccia #slowfermented