1 Brötchen, left, leavened with 0.5% active dry yeast, right, with 10% pre-fermented flour (PFF) form my active starter. I fed parts of my rye based #SepplSourdough starter with bread flour 1:10:10 to keep the rest of the dough as similar as possible. 0 comments · 1d ago · by Casa Citerone #floureatersaltyeast#flourwatersalt#homebaking
