rosemary & sea salt sourdough

rosemary hiding

under a cluster of more

prolific herb plants

1 c wheat chef, 1 T sea salt, 1 T cut up rosemary, 2/3 c lukewarm water, 2 c flour

stir; stand, covered, 1 hour; fold 8x, stand, covered, 15 hours; fold 8x, stand, covered 3 hours; gently form ball, slash top, sprinkle with more salt; bake in preheated dutch oven, 450 F, 20 minutes, lid on; 25 minutes, lid off

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s