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| author | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
|---|---|---|
| committer | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
| commit | dcbc82f4b73bb36fdefc9fd4a7597f678f68c2ad (patch) | |
| tree | 4df0be0e9cfdfb3837021d3db4792e7e8069a69d /03-06-25-percent-whole-wheat.md | |
| parent | 26d81bd74763b2a3f383ac15e5d19f40e7e44fbf (diff) | |
Editing.
Diffstat (limited to '03-06-25-percent-whole-wheat.md')
| -rw-r--r-- | 03-06-25-percent-whole-wheat.md | 4 |
1 files changed, 2 insertions, 2 deletions
diff --git a/03-06-25-percent-whole-wheat.md b/03-06-25-percent-whole-wheat.md index edb7141..e4dd173 100644 --- a/03-06-25-percent-whole-wheat.md +++ b/03-06-25-percent-whole-wheat.md @@ -17,12 +17,12 @@ never more than 2 teaspoons * ~1.5% salt -*Pre-ferment* +**Pre-ferment** Make a poolish with 8 ounces of stone ground whole wheat flour and 8 ounces of water and as much yeast as will lay on a table knife blade. -*Mixing and dough development* +**Mixing and dough development** Add 14 ounces of water to the poolish and a teaspoon of dry yeast just to kick things along. |