Total flour 400 liquid 270
67.5 % hydration
180 g 100% hydration sourdough starter
310g strong flour
180g milk
1 tsp salt
1 tsp baking powder
1.5 tsp sugar
For overnight
100g starter
270g flour (plus 80 more in morning)
220g milk
plus salt, baking powder, sugar
roll to 2cm thick
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