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Examples
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Starter 1 (Rye Sour): All of the rye flour (5% of total flour) prefermented at 83% hydration for 24hrs at room temp.
The Fresh Loaf 2010
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Starter 3 (Stiff levain): 20% of total flour (AP) prefermented at 55% hyrdation for 1 hour at room temp, and 23 hrs at 40F.
The Fresh Loaf 2010
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Starter 2 (Liquid Levain): 10% of total flour (AP) prefermented at 100% hydration for 1 hour at room temp, and 23 hours at 40F.
The Fresh Loaf 2010
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I had not even taken into account the prefermented mixes.
ye olde bread blogge 2009
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I had not even taken into account the prefermented mixes.
ye olde bread blogge 2009
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a "good" bread flour with a bit of whole grain (5-15% whole rye or whole wheat) a medium soft dough (60 to 65% hydration) 15-20% prefermented flour at 80% hydration (neither stiff nor liquid) with a bit (5%) of whole rye
The Fresh Loaf 2009
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