@myformosafood: 50% Wholewheat Sourdough: More Fibre, Better Gut Health, Richer, Nuttier Taste The full video step-by-step is on my YouTube channel 😊 Recipe Water 230g (initial) + optional:15g (reserved to add with the salt) Bread flour 150g (My flour is 12.8% protein) Whole wheat (wholemeal flour) 150g Active starter 60g (100% hydration) Salt 6g Tip:Use room temperature water on warm days. If it’s cold, use lukewarm water instead ※I do 2 stretch and fold and 2 coil and folds, spaced 40–50 minutes apart Baking time Bake 250°C for 20 mins with steam Remove the steam and bake 230°C for another 20 mins For Dutch oven 250°C with lid bake for 20 mins 230°C without the lid bake for 20 mins Bread Proofing Basket size: 25cm×17cm(Top × Bottom ) Dough capacity: 500g (approximately) #sourdoughrecipes

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Sunday 19 April 2026 13:02:17 GMT