Recipe Vortex

100 g active sourdough starter

320 g room temp water

10 g kosher salt

50 g whole wheat flour

450g bread flour

Stir together in a bowl with a spatula, cover and let rest for 30 mins.

Knead with bread hook for 10 minutes on medium (Or do 4 x 30 min rest then stretch & folds).

Shape into one large ball, cover and let rest 4-12 hours (bulk fermentation, 50%+ increase in size).

Divide into 4 balls and let rest again for 8-12 hours until ready to bake or put in fridge (for up to 3 days) or freezer (defrost 24 hours in fridge or 8 hours counter top).