Comments on: White Sonora Sourdough

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By: Maurizio Leo

Maurizio Leo — Fri, 09 Aug 2024 12:13:14 +0000

In reply to Delphine Brisepierre. Yes that's right. This is an older recipe and it made a larger levain than was needed! Any of the flours will work fine for the levain!

By: Delphine Brisepierre

Delphine Brisepierre — Thu, 18 Jan 2024 21:47:27 +0000

The levain build is 175g, but only 130g of it is used in the dough? Is this an error or am I misunderstanding something?

I’m trying this recipe with freshly milled soft white wheat flour to replace Sonora, and KA Bread flour for the rest. (I accidentally bought 25lbs of soft white wheat and am looking for a way to use it 😉 )
Would you recommend using all KA flour for the levain, or half/half with the soft white wheat? Do you think I could safely up the amount of soft white wheat?