This is my current method, it’s approx the proving steps from DO/Sourdough and the baking steps from Tartine Bread. Production sourdough 150g wheat starter 100g wholemeal flour 100g white flour 120g water @ 35°C/95°F mix knead briefly prove 4 hours Proving complete small drop production sourdough floats in water put 150g production sourdough back in starter vessel Final dough 300g production sourdough 100g wholemeal flour (if baking "brown" loaf) 300g white flour (or 400g for "white;" loa...
