Jeffrey Hamelman’s Vermont Sourdough
https://www.kingarthurflour.com/recipes/vermont-sourdough-recipe Bakers Percentage Liquid levain starter 154 gm all purpose flour190 gm water16 gm starter14 – 16 hours ferment Dough 740 gm bread flour98 gm rye flour491 gm water20 gm salt Autolyse 360 gm Levain1329 gm Dough (no salt)1 hour Mix 1689 gm Dough & Levain20 gm saltmedium gluten Development...