I bake sourdough bread every week for my husband and me now that I have this simple, no stretch & fold, method:
https://youtube.com/shorts/y4RDRECwZzM?si=cu5tw8nYIZjK6YeU
I’ve adapted her recipe to use 75% (600 g) freshly ground wheat berries using my Mock Mill (which I love). The balance (200g) uses bread flour. I typically bake two loaves and will freeze the 2nd if we don’t use it.
