Ekşi Mayalı Baget Ekmeği Tarifi

For the Levain 50 grams of starter yeast 225 grams of white flour 150 grams of drinking water For the Dough 450 grams of flour 320 grams of water 13 grams of salt 3 folds 40 hours of cold fermentation If you're cold fermenting for 12 hours, you can make 5 folds. Click the link for a baguette recipe made with either dry or fresh yeast.    • Baget Ekmeği Tarifi / Baguette Recipe