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Now, here’s your Feta & Sun-Dried Tomato Sourdough ⬇️

Feta & Sun-Dried Tomato Sourdough

Levain (Prepare 4 hours before you want to mix the dough)

• Bread Flour: 39g
• Water (28°C / 82.4°F.): 39g
• Mature Starter: 39g

Method:

1. Mix all ingredients until well incorporated with a D.D.T. (Desired Dough Temp) of 28°C / 82.4°F.
2. Allow to ferment for 4 hours at room temperature (28°C / 82.4°F.).

Inclusions Prep

• Feta: Dice into small cubes so you get little pockets of creamy, salty goodness throughout the loaf.
• Sun-Dried Tomatoes: Pour boiling water over them and let soak for 30 minutes, then drain and chop. This softens them up and makes them way more pleasant to eat in the final bake.