Adapted from Bake With Jack Ingredients 450g Strong White Bread Flour 310g water at room temperature 100g of Rye Sourdough Starter 10g Fine Salt Method Mix everything until formed in to a shaggy ball. Cover bowl with tea towel/shower cap/cling film and rest for 30mins. Stretch & fold every 30 mins, total of four times… Continue reading Twisty Sourdough