1/ For mixing ingredients i use a Girmi Gastronomo Plus IM5001, because i'm not buying a kitchenaid for now, and i'm lazy to mix myself
2/ I bought organic whole wheat flour, Bretagne's black wheat, buckwheat, and rye flour for bread personally. And i add mashed garlic and microwaved salted butter to the mix.
Don't go past 20% in rye and buckwheat because ong it looks like compact ww1 ration bread.
3/ Sometimes i use unflavoured protein powder and more refined wheat flour or chestnut & peas flour if the missus want a pizza, a cake, a tart etc while keeping it "high" in proteins.
4/ For your sourdough starter you need to use corn and rice flour, salt, water and let it ferment. After that you can throw whatever whole flour you can have, as long as you feed it. If you don't, straight to the fridge.
5/ You mix everything, ideally you can go up to 30% of sourdough per kilogram of dry flour, then add water, salt and other ingredients if your have it. Put a cloth on the bowl and let it rest for hours. You can like mix it and folding it time to time.
6/ After that i apply a thin coat of oil on our wood cookstove's cordieritis pizza stone, let a stainless steel mug of water inside the oven to add moisture, fold multiple times and do a knife slice on the top of the dough, and i let it cook. I check time to time until it's done.
Now with summer we don't use the wood cookstove ofc so i preheat a good old cast iron dutch oven and cook it in the butane gaz oven.
7/ If we're honest i think this method is complicated for the average people so i recommend more prepared whole flour mixtures you can find at the flour aisle, who contains already deactivated sourdough, and then you can add rustic baking soda
@rand anon @Randomized
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