How to make White Sourdough Bread_Wild Yeast Starter Leaven_Country Bread Tartine Bread

** Making Leaven(Levain)(pre-fermented dough) ** 100g starter (well fermented state) 100g all purpose flour 100g water(24℃) Mix evenly as above formula Actual completion temperature: 25℃ Ferment until two times more swollen. ** Making dough ** (B’s (%) = Baker’s Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) Dough formula, 1 loaf(dough weight: 800 g) B’s (%): 77%, Tr (g): 310 g Water (289g of water before salt injection 21g of water after salt injection) B’s (%): 20%, Tr (g): 80g Leaven(Levain) B’s (%): 70%, Tr (g): 281 g Strong flour B’s (%): 30%, Tr (g): 121 g All purpose flour B’s (%): 2%, Tr (g): 8g Salt