Re: Sourdough bread
Forgot to post last weeks bake. Just sliced into today’s. I really need to quit changing so many variables each time. But I’m a maverick, what can I say.
35% KA white whole wheat, the rest a mix of KA AP and bread flour. 72% hydration. Didn’t have much hope for this loaf after pulling from the oven. Seems small, a lot more golden in color instead of a darker brown. But tastes fantastic. Think I’ll stick to 35% WW.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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