For about 4 baguettes we need 1000 g dough (each about 250 g):


  • 535 g of strong wheat flour (100 %; you can substitute 20 % for whole wheat or whole spelt)
  • 350 g of water (65-70 % or more if needed)
  • 10 g of salt  (2 %)
  • about 100 g active and doubled sourdough starter (20 %)

For mixing and proofing the dough, check the videos for bread making, it’s the same. 

  • For mixing click HERE.
  • For bulk proofing click HERE.

Find all your sourtastic utensils HERE.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved.