Step 2 – Mixing

Alright. Time to mix all the ingredients. We’re gonna make country sourdough, so start with three sixty grams of water.

Add a hundred grams of starter. Make sure your starter is at peak. That means that it floats.

And then add a hundred grams of whole wheat bread flour.

To that add ten grams of salt.

And then after that, add four hundred grams of white bread flour.

Now you’re gonna mix everything either by hand or with a offset scraper rubber spatula.

And you’re gonna wanna mix all the ingredients with the spatula just until the dough is shaggy just until it looks like this because then you’re gonna come with wet hands and you’re gonna feel the dough. What I’m doing right here is I’m feel for any dry hard clumps. And whenever I feel any dry hard clumps, I’m trying to mush it in between my fingers just to get this cohesive dough.

I want flour, water, salt, all those ingredients to be nicely combined together.

Is probably going to take me around five to seven minutes when I’m mixing by hand. When I’m done with this, then I’m gonna take my glass pyrex container, and I’m I’m gonna dump all my dough in that container for folding.

Once I’ve dumped my dough in my pyrex container, all I’m going to do is cover it and walk away for 1 hour.