– milk – wheat flour – all-purpose flour – sourdough starter – salt
In a large mixing bowl, combine the sourdough starter with whole wheat flour, all-purpose flour, and a pinch of sea salt. Add milk at room temperature to form a sticky dough.
Mix it with a spoon, a danish whish, or simply your hands until it forms a sticky dough. Leave the dough to rest for 30 minutes, so the flour has the chance to absorb most of the liquid.
Transfer the sticky dough onto a heavily floured work surface. Knead gently for about 3 minutes, incorporating just enough additional flour to prevent sticking.
Place the kneaded dough back in the bowl, covering it with a damp towel or plastic wrap. Allow it to rest at room temperature for 2-6 hours.
After resting, divide the dough into 6 equal pieces, rolling each into a ball of dough.