Rebekah Parr - I’m That Sourdough Gal on Instagram: "He did a pretty good job 😂 here’s what really happened in the video… I mixed 400g water, 650g bread flour, 165 sourdough discard (from the fridge, about 1 day old), and 15g sea salt in a bowl. I mixed it well ensuring no lumps of flour remained and all ingredients were distributed well. I let this sit on the counter, untouched (no stretch and folds or coil folds) for around 7 hours. Typically, the unloaf method is bulk fermented overnight but

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