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Ever wonder what Ezekiel bread actually is? Or where to buy the popular, gluten-free, sprouted bread? Here's everything to know about it, plus why it's sold frozen.
Hi! I struggle to understand Reinhart's way of calculating the total dough formula with pre-ferments. Seriously, it's so confusing, so I'm hoping someone could explain this to me. His BBA book (p. 245) lists a Basic Sourdough Bread (SF SD). Day 1 (to make a firm starter)113 g barm - 88.3%128 g Bread flour - 100%28-57 g of water - 22% Day 2774 g bread flour - 100%14 g of salt -