kjodle/essays-ccs
1
0
Fork 0
Code Issues Pull Requests Actions Packages Projects Releases Wiki Activity

Change grams to g

Browse Source
This commit is contained in:
Dessalines 2017-11-21 19:53:06 -07:00
parent c709d577cb
commit 6dd30630f8
1 changed files with 7 additions and 7 deletions
Show Stats Download Patch File Download Diff File Expand all files Collapse all files

14
recipes/sourdough_bread.md
View File

@ -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.