Sourdough Pure

Ingredients

Flour	50%	5000 g
Sonextra Zuurdesempoeder (Sourdough) »	50%	5000 g
Fresh Yeast*	0,1 - 0,3%	10 - 30 g
Water approx.	100%	10000 g

Working method
Mixing	Dissolve the yeast in the water and then mix it with flour and Sonextra Zuurdesempoeder Stir it smoothly in a bucket** which size is twice as much than the mass
Intermediair proof	Leave it for 12-48 hours in the proofer at 28ºC
Scale	10-30% of the flour weight

Extra information
Remarks	Do not save the remnants of the dough in the freezer * Yeast dosage: -0.1% ..... 48 hours fermentation -0.2% ..... 24 hours fermentation -0.3% ..... 12 hours fermentation Tip **: Sonneveld bucket is well suited for this occasion.