High-Extraction Miche – Wild Yeast
80 g high-extraction flour (I used Heartland Mill Golden Buffalo) 96 g water at about 70F; 0.5 g salt (1/16 t.) 8 g ripe -hydration sourdough starter; Levain (final build) ingredients: 462 g high-extraction flour; 554 g water at about 70F; 2.8 g salt (1/2 t.) all of the levain from the first feeding;
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