Last week I grabbed one of my favorite sandwiches from the Pearl Bakery, a pear and gorgonzola number served on their Walnut Levain. This weekend I tried recreating the bread at home.
I was pleased with the results. The formula was roughly:
500g AP flour (Pendleton Flour Mills Morbread)
100g ripe starter
10g kosher salt
I also made cinnamon rolls for the first time in a long while.
They were more tan than the yellow they appear to be in this picture. Oh well. They tasted great.