Country Sourdough with Walnuts and Raisins
This weekend's baking project comes to you courtesy of pantry leftovers!
So I asked the wife what dried fruit we had on hand. We have cherries in the fridge and raisins in the pantry. The raisins sport a 'best sold by' date of Oct. last year, so I thought it might be best to use those up. Nearby I spied some walnuts. Then I Googled for a recipe and came across this lovely...
Looks great! The recipe calls for 150g of starter, so I will use daBrownMan's NMNF Starter chart to build up a levain. The closest line on his chart is 160g, so I will either adjust the levain down to 150g or adjust the flour and water in the recipe down by 5g each. Easy peasy.
Did the first levain build, set a timer. Somewhere around 7pm I will mix the dough and give it a few hours on the counter, followed by overnight in the fridge, for tomorrow, we bake.