Artisan Sourdough
110 gram whole wheat or rye flour (a scant cup) 110 gram filtered water (75° F) (1/2 cup or 4 oz.) To feed your starter: 110 gram 50/50 whole wheat and bread flour blend (a scant cup) 110 gram filtered water (75° F) (1/2 cup or 4 oz) * Making your cuts at a slight angle on top of your dough creates a raised area on the surface of the bread, often referred to as an “ear”....