Richard Bertinet Sourdough Starter Recipe 👉 Lets just start by saying I am in Brazil so its very hot and dry out here. In a thick bowl add your 900g white bread flour and 100g whole wheat flour Add 700g of your water the rest 100g is reserved until later when we add in the levain salt after the autolyse Mix these ingredients by hand until incorporated.
Measure out 50 g each of flour and water. Do this for 2 days. In a thick bowl add your 900g white bread flour and 100g whole wheat flour Add 700g of your water the rest 100g is reserved until later when we add in the levain salt after the autolyse Mix these ingredients by hand until incorporated.
Make sure your starter looks active and bubbling see picture.
Let rest for 4 hours in a warm place then cover with plastic wrap and refrigerate for 2 days. Hold back 50 grams of water Meanwhile lightly toast sunflower and sesame seeds until golden and allow to cool. So I make Bertinets dough let it rest. The addition of 100 grams of seeded white flour also helps lighten the texture.