4 oz water
1 1/2 oz yeast
8 oz water
1/2 oz salt
1 tbl olive oil
5 oz whole wheat flour
1 lbs 6oz bread flour (high gluten)
Mix together starter ( water and yeast), cover bowl with a wet towel or film
wrap and let sit at room temperature for approximately 2 hours. The starter
should become bubbly.
Add remaining ingredients, adjusting bread flour as needed and knead for 10 minutes.
Cover the dough and let double in size. Scale to 5 oz balls, rest for 5 minutes roll out to circles (1/4"
thick), rest 20 minutes. Bake on stone at 500 F for 3 minutes.
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