Breadmaking made easy: how to turn supermarket flour into delicious sourdough bread! We are putting the supermarket flour brand to the test: Using allpurpose flour and autolysis, we are trying 3 different types of hydration.

There are the recipes.

Sourdough Bread 60% hydration:
1kg of dough.

100% Allpurpose flour 550g
60% Water 330g
20% Sourdough Starter 110g
2% Salt 10g

Sourdough Bread 70% hydration:
1kg of dough.

90% Allpurpose 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% Allpurpose flour 446g
10% Whole wheat flour 50g
80% Water 396g
20% Sourdough Starter 99g
2% Salt 10g

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#sourdoughbread #homemade #autolysis #supermarketflour