From 6dd30630f8158d9e441f3f4d7fe4eb97c2d0165c Mon Sep 17 00:00:00 2001 From: Dessalines Date: Tue, 21 Nov 2017 19:53:06 -0700 Subject: [PATCH] Change grams to g --- recipes/sourdough_bread.md | 14 +++++++------- 1 file changed, 7 insertions(+), 7 deletions(-) diff --git a/recipes/sourdough_bread.md b/recipes/sourdough_bread.md index 8fadfb5..016396e 100644 --- a/recipes/sourdough_bread.md +++ b/recipes/sourdough_bread.md @@ -5,22 +5,22 @@ ### For the leaven: - 1 Tablespoon sourdough starter -- 75 grams bread flour -- 75 grams water +- 75g bread flour +- 75g water ### For the dough -- 14 grams salt + 50 grams water -- 475 grams water -- 700 grams bread flour +- 14g salt + 50g water +- 475g water +- 700g bread flour - 2 cast iron pots ## Instructions 1. The night before, combine all the ingredients of the leaven, and mix to form a thick batter. Place in a large bowl and cover overnight. - Combine 14g salt and 50g of water in a small bowl, mix, and set aside. -- Pour 475 grams of water into the leaven, breaking up the clumps. -- Add the 700 grams of flour to the leaven, mixing until you see no more dry flour, and have a shaggy dough. +- Pour 475g of water into the leaven, breaking up the clumps. +- Add the 700g of flour to the leaven, mixing until you see no more dry flour, and have a shaggy dough. - Cover the bowl and rest for 2 hours. - Pour the salt-water into the bowl, pinching and squeezing into the dough. - Fold the dough by lifting it up, pulling it over, then rotating the bowl 90°. Fold it 4 times (rotating 4 times). Repeat these 4 folds every 30 minutes for 2.5 hours.