1/2 C (100gm) Starter, active, room temp
2 ¼ C (300gm) Bread flour
1 ¼ C (200gm) Ap flour
2 tsp Salt, Kosher
1 5/8 C Water (375gm) filtered, lukewarm 90f
½ C Rice flour-for dusting
*Room temperatures vary for proofing times and fermenting doughs. 68f-72f is ideal range. Kitchen scale by weight is preferred to volume measuring.
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