The Standard

Ingredients

• 100g starter
• 380g water (90-95˚)
• 100g whole-wheat flour
• 400g white flour
• 11g salt
• 3g yeast

Notes

Bake for an 50 minutes at 425 (or 400?). Cover with foil after 15-20 minutes.

I often use 30% w.w. instead of 20%.

Good as a boule, too (but not as good as pure sourdough).