|filtered water||3000 grams||105.9 oz||61.22%|
|red fife flour||4900 grams||172.97 oz||100.00%|
|red fife sour starter||1000 grams||35.3 oz||20.41%|
|fresh yeast||60 grams||2.12 oz||1.22%|
|honey||200 ml||7 fl oz||4.08%|
|sea salt||45 grams||1.59 oz||0.92%|
Total Flour Weight: 4900 grams
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. This recipe was originally in grams and has been converted to other measures.
Mix for 5 minutes on speed 1 * It is necessary to scrape down the bowl after the first couple of minutes.
Let rest for 10 minutes at room temperature
Mix for 5 minutes on speed 1
Let rest 1 hour before cutting.
Cut into whatever size and shape you prefer. Makes approximately (10) 850 g loaves. Notes Red Fife Starter recipe available here
. Once you have a well established starter for the recipe. I am confident that you can omit the yeast, and naturally leaven the dough.