Add the filtered water (90☏/32☌) and mix with your hands until thoroughly combined and no dry bits are visible. In a large mixing bowl, whisk together the flours. Sourdough bread baking is a learning process and requires a lot of patience, as well as trial and error. If your sourdough starter is sluggish, I recommend building up its strength with another week or two of feedings before baking again.Under-proofing produces dense, gummy, and poor crumb structures. The most common mistake for new sourdough bakers is poor fermentation and under-proofing, which is often the result of a weak or young sourdough starter.While you can make bread with less active starters, you’ll need to watch the dough carefully and most likely have to extend bulk fermentation significantly. For more information on feeding ratios, please review my Sourdough Starter Troubleshooting Guide. Ideally, your sourdough starter should require at least one, preferably two, daily feedings on 1:5:5 ratio.This will vary, but it should double or triple in volume between feedings. It should be on a predictable feeding schedule. You will need an active, mature sourdough starter to make this bread. How do I know if my starter is ready to use? Once you have an active sourdough starter and a few basic tools (see a list below and complete guide here), you can start making sourdough bread.
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