There has been a bit of interest in this bread as a sourdough. So I have made this recipe which incorporates sour starter in place of baker's yeast.
Enjoy and please share your results! I haven't had a chance to do this yet.
|Ingredient||Weight||US Volume||Bakers Percentage|
|All Purpose White Flour||394 g||13.9 oz||3.09 cups||100.00%|
|Water||263 g||9.28 oz||1.11 cups||66.75% (hydration)|
|Sour Starter (100% hydration)||88 g||3.1 oz||0.69 cups||22.34%|
|Liquid Honey||18 g||0.63 oz||1.28 tbspns||4.57%|
|Sea Salt||7 g||0.25 oz||0.48 tbspns||1.78%|
|Rolled Oats or quick cook oats||58 g||2.05 oz||0.26 cups||14.72%|
|Ground Flax Seeds||22 g||0.78 oz||1.6 tbspns||5.58%|
Total Weight: 850 grams / 29.98 ounces
Total Flour Weight: 394 grams / 13.90 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.