Ingredients :

• T65 Flour (or all-purpose) — This is the base. A classic white flour is perfect to start with. For more flavor and a more active fermentation, some replace 10 to 15% of the total with T150 whole wheat flour — it adds a nice nutty note. Avoid flours labeled ‘fluffy’ or ‘light’, as they are over-processed and produce a dough that doesn’t hold its shape well.
• Active starter — It must have doubled in volume and still be domed at the top — not collapsed, not flat. If you take it out of the fridge, feed it and give it 4 to 6 hours at room temperature before using it. A starter that smells like slightly tangy yogurt with a hint of fresh cheese is a good sign.
• Fine non-iodized salt — Never put it in direct contact with the pure starter — salt weakens the bacteria. Incorporate it after mixing the flour, water, and starter together. Fine salt dissolves better than coarse salt and distributes more evenly throughout the dough.
• Warm water (28-30°C) — No need for a thermometer: water that feels comfortable on the wrist, slightly warmer than lukewarm, is fine. If your tap water is highly chlorinated, let it sit for 30 minutes in a glass — the chlorine evaporates and the starter handles it much better.