March 27, 2011

add a cup of water to a cup of flour and stir.
next day, remove half of that, and add a half-cup water and half-cup flour.
feed like this for a few days.
THAT’S IT. that’s the whole starter.

i used this recipe – check it out.

it’s by far the most amazing bread i’ve ever made. light even when the dough is too dense (my fault; didn’t add flour slowly enough,) wildly sour, absolutely perfect. coating the sides in olive oil made a croissant-like, flaky crust.

add a cup of water and a cup of flour to the starter.

2 c sponge (save the rest for your next batch of bread!)
3 c flour
2 T olive oil
4 t sugar
2 t salt

this is the best bread i’ve ever made. ever.



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