(Reupload) My weekly mixed flour sourdough not using specific recipes | In for The Food

Hello lovely people, I am back with a new video where I want to show you how I bake my sourdough every week, not using recipes, but just some guidelines. I would love if you could understand the principles and apply some tricks in your sourdough journey, and not be afraid of the process. As you can see you can also bake bread by feel. Of course, practice will improve the skills, but even if the result is not very pretty, the bread will be delicious and more digestible than store bought bread.
I will not down the amounts of the ingredients that I used, but use it as a guide only. I explain in the video how I know how much water to add. Every flour is different and has different needs of water.
What I used (turned out to be a 74% hydration):
- 700 g flour in total (100 g whole grain spelt, 600 g all purpose wheat)
- 522 g lukewarm water (you could go also for 500 g)
- 2 % unrefined non-iodized salt, would be 14 g, but I used 18 g because I like it saltier
- 145 g sourdough starter recently fed ( the amount of starter will influence the fermentation time, together with air and water temp )
Oven temp: 250 C because my oven is not very strong, you can go for 220 if you have a good oven.
#InForTheFood #sourdough #sourdoughbread #baking

[@InForTheFood]

Hello, I had to reupload the video because one of you kind people brought to my attention that some clips might be missing. Sorry for that, I was eager to post it because this video was filmed a while back and could not find the time to edit it, so I rushed, and did a crappy job :D But we learn from our mistakes. If you have questions and kind opinions, please leave a comment and I will try to answer them, I enjoy the interaction with all of you. I wish you a bright week and happy baking/cooking! Love, Andra

[@AdelinaDamian]

Good job (this time)! 😊