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Ready to make your own delicious and healthy sourdough bread? Try our Super Active 150 Year old San Francisco Sourdough Starter | Kensington Sourdough
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This busy-week sourdough method made the perfect loaf ✨ Here's the recipe: 100g starter (fed with whole wheat) 300g warm water 500g white all-purpose flour 10g salt TLDR: Fridge patience = perfect loaf, even on a busy week 🥖 Method: 1. Mix everything and bulk ferment on the counter overnight. 2. Pop it in the fridge for 2 days to slow-ferment. 3. Bring to room temp to shape, then back in the fridge overnight. 4. Bring to room temp the next day and bake. 💡 Pro tip: the fridge is basically your
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