Sourdough bâtard with khorasan
Sourdough bâtard with khorasan
![the background blur](https://sopuli.xyz/pictrs/image/27dcdc99-2e12-41cf-b473-d0c42f38a685.jpeg?thumbnail=256&format=webp)
![](https://sopuli.xyz/pictrs/image/27dcdc99-2e12-41cf-b473-d0c42f38a685.jpeg?thumbnail=1024&format=webp)
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
You're viewing a single thread.
All comments
3
comments
Lovely blistering and colour.
Tell me, did you scald just the bread flour?
1 0 Reply40% of the khorasan was scalded, 10% of the total flour.
1 0 Reply