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I use:
230g 00 flour
45g semola flour
75g starter (100% hyd.)
150g water
2g malt
8g saltI've adapted it from a recipe I found ages ago and tweaked it, may be a little lower hydration than many would go for but been getting constantly good results - you could use 160g of water to take hydration to just about 64% which would be consistent with the recipe @jb000 posted above.
alex_s
Anyone have a good sourdough recipe? I tried the one from https://freshlyfermented.co.uk/how-to-make-sourdough-pizza/ the other week and it was super sticky, I ended up adding a lot of flour during the balling up stage just to handle it so not great.