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How to Make Sourdough Bread Using the Stretch and Fold Method
Ingredients
  • 3 cups bread flour or all-purpose flour, any variety I used all-purpose Spelt flour.
  • 1 ½ tsp fine-ground sea salt
  • 1 ¼ cups water, room temperature Preferably chlorine-free water.
  • 1 cup fed sourdough starter Starter should be fed within 12 hours of being used to bake with.
  • 1 tbsp olive oil
Steps
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