Sourdough Bread - Britta Nordstrom Foster

 She makes sure she is home all day. Starts at 7:30 am

To make 2 loaves:

250g starter

735g water

Add 1000g (1 kg) flour

Let sit 2 hours and ferment

Then add 24 g salt and 45 g water if in Utah, or maybe 20 g water in California)

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Every 45 minutes stretch and fold 3 x)

Form into balls, and leave on counter. Sit 20 min. and do it again. Sit 20 minutes and then bake

Bake 425 convection with lid on for 27 min, lid off for 9 min

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Britta uses Central Milling Company's 50 lb bag bread flour (out of Logan)

and Redmund's Real Salt (sea salt, fine)