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900g King Arthur bread flour 100g King Arthur whole wheat flour 750g lukewarm water (which means this dough is at 75% hydration) 150g active starter (at 100% hydration, fed 1:5:5 ratio overnight) 20g fleur de sel French seat salt I did autolyse the flour and water for 45 mins. Added the starter and mixed well. Let rest for 45 mins. Then added 50g more water and the salt. Did 4 rounds of coil folds, 30 mins apart (I said stretch and folds in my VoiceOver but I did do coil folds). My dough hovered

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Sourdough novices and pros alike can always use a great recipe to use up discard. Here, Martin shows you how easy and delicious it can be to turn that discard into Buttery Sourdough Biscuits! In this simple recipe, the sourdough discard both hydrates the biscuits and lends them that quintessential tanginess. The golden biscuits pair beautifully with both sweet and savory breakfast foods. Try them for yourself! | King Arthur Baking Company

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It might seem impossible to improve upon garlic bread, but this is SUPREME garlic bread made with Everyday French Bread! Try both recipes from The Book of Bread: https://b.link/SupremeGarlicBread | King Arthur Baking Company

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When it comes to summer tomato sandwiches, the bread is just as important as the juicy tomatoes. Get our recipe for Sourdough Sandwich Bread: https://bakewith.us/SourdoughSandwichBread | King Arthur Baking Company

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