Our Best Multigrain Sourdough Bread Recipe

In a mixing bowl, add 280 grams of filtered lukewarm water (No Chlorine)

Add 80 grams of Sourdough Starter to the water and mix well. Than add all of your dry ingredients. 

DRY INGREDIANTS

Bread Flour 170 grams

All-purpose Flour  170 grams

Whole Wheat Flour  60 grams

Salt  8 grams

MIX WELL WITH WOODEN SPOON OR BY HAND UNTIL A BALL OF DOUGH IS FORMED. COVER AND LET REST FOR 1 HOUR.

AFTER 1 HOUR, DO 4 TO 6 STRETCH AND PULLS. DO THIS EVERY 1/2 HOUR 3 MORE TIMES. COVER & LET REST IN WARM PLACE FOR MINIMUM 5 HOURS. IN COLDER WEATHER 8 HOURS, OR UNTIL THE DOUGHBALL HAS DOUBLED IN SIZE. AFTER IT HAS DOUBLED IN SIZE, PLACE IT IN THE REFRIGERATOR OVERNIGHT.

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