[information]
title = "Classic white sourdough"
description = "From Vanessa Kimbell's 'The Sourdough School' (p. 114)"

keywords = ["sourdough", "white", "vegan", "kimbell"]

notes = """
Leaven has been integrated into the recipe. Leaven ready to use in 7-9 hours after mixing with a further 2 hours after that practical but suboptimal. This is based on an ambient temperature of 20-23C.
Kambell recomends flour between 11-13% protein. Diastatic malt is optional, but esspecially helpfull with roller milled white.
"""

[ingredients]
leaven-flour = 10.3
leaven-water = 9.2
leaven-starter = 2.6
flour = 80
water = 74
wholemeal-flour = 20
salt = 2
diastatic-malt-powder = 0.5