ELOISE SOURDOUGH LOADING … 🤌🏼 recipe below on how to make 2 sourdough loafs: 725g warm filtered water 250g active sourdough starter (eloise) 30g salt 1000g bread flour - mix ingredients together - let sit for one hour - perform 4 sets of stretch and folds or coil and folds every 30 mins for 2 hours - bulk ferment on counter for 4 hours - split dough into 2 loafs and roll into their balls, can add inclusions here - refrigerate for 2 hours or up to 4 days - when ready to bake, score and bake at

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