Re: Sourdough bread
Did another bake today, with 80% hydration. Did a mix of 90% King Arthur bread flour/10% KA whole wheat white. Went a bit longer on my bulk ferment yesterday, but maybe not long enough. Didn’t get the open crumb I was looking for. Still not a bad loaf, but the mostly bread flour definitely makes for a more bland loaf.
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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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