Today's simple sourdough
This is today's simple sourdough. It is a 10% whole wheat, 90% white bread flour, 68% hydration, 2% salt, 1000 grams. I did it lazy-man style -- just took a small amount of my liquid starter and fermented everything together for about 18 hrs at 50F, then warmed it up in a B+T for a couple hrs, then shaped, final proof, and baked. The amount of starter was 3% of the dough. No levain preferment or flour soaker this time. Still came out very tasty!