From zero to sourdough hero: how to make amazing bread with just supermarket flour and water 

Bread-making made easy: how to turn supermarket flour into delicious sourdough bread! We are putting the supermarket flour brand to the test: Using all-purpose flour and autolysis, we are trying 3 different types of hydration. 🤯
There are the recipes.
Sourdough Bread 60% hydration:
1kg of dough.
-100% All-purpose flour 550g
-60% Water 330g
-20% Sourdough Starter 110g
-2% Salt 10g
Sourdough Bread 70% hydration:
1kg of dough.
-90% All-purpose flour 469g
-10% Whole wheat flour 52g
-70% Water 365g
-20% Sourdough Starter 104g
-2% Salt 10g
Sourdough Bread 80% hydration:
1kg of dough.
-90% All-purpose flour 446g
-10% Whole wheat flour 50g
-80% Water 396g
-20% Sourdough Starter 99g
-2% Salt 10g
📣 Follow us on social media!
Facebook: / glutenmorgentven
Instagram: / glutenmorgentv_en
#sourdoughbread #homemade #autolysis #supermarketflour