教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

80% water
75% black bear flour
20% BRM stone ground spelt
5% doves farm khorosan
20% starter
2% salt
15% Cranberries

Starter 1:6:6 2x 8 hours
WF *5
CR 13 hours at 2.5 hour
Bulk 2 hours at room temperature
SR 5 hours

2022-11-21