I have not been able to find my beloved KAF flours the last couple of months so had to search for an alternative. I found Azure Standard’s Ultra-Unifine bread flour, which is a red whole wheat flour with about 10% of the bran removed. I’ve been baking yeast breads with much success with this flour, but had not had any success with sourdough breads until I tried this recipe. I used:
1000g ultra-unifine bread flour
800g water
20g salt
200g starter (it’s a whole wheat starter)
24g vital wheat gluten

After sitting on the counter for 12 hours I pulled a small amount of dough from the container (grapefruit sized), shaped it into a boule and baked it after letting it rise about an hour. It was delicious! The rest of the dough went into the fridge and I’ve been pulling out small amounts the last 2 days to bake.

What is the maximum number of days I can keep this in the fridge before baking?

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