European-Style Sourdough
Evening of Day 1: Mix together:
	•	200 grams (7 oz. or 7/8 cup) water
	•	120g (4 oz. or 1/2 cup) sourdough starter
	•	236 grams (8 1/3 oz or 2 cups) whole wheat flour
Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
Morning of Day 2: Add to Day 1 ingredients:
	•	274 grams (9 2/3 oz. or ~1 1/4 cup) water
	•	85 grams (3 oz. or 7/8 cup) rye flour
	•	250 grams (8 3/4 oz or 2 cups) white bread flour
	•	170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
	•	13 grams (scant tbs.) salt
Knead, place in plastic covered bowl and refrigerate for 24 hours.
Morning of Day 3: Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
Bake at 485F for 40-45 minutes.
Notes: The recipe was created using grams for measurement. For those without a kitchen scale I have translated to ounces and cups. Some of the measurements don’t translate all that nicely, but what I have here is close enough.