Good ideas and conversation. No ads, no tracking. Login or Take a Tour!
Very similar to my recipe, main difference is I've been getting away with using only 50 g of starter and letting it proof overnight after the folds. In the morning I shape it, dump it in a proofing basket and put it in the fridge and then bake it in the evening. I've been able to push the amount of whole-wheat flour to 50% by doing some more folds and increasing the amount of water. My current recipe is 50 g starter, 9 g salt, 350 g water, 300 g white flour and 200 g whole-wheat spelt flour.