Hello from NY-NY. Modifying recipes.
Just found the sight by searching for raisin sourdough. Found this and thus TFL. I'm not educated about bread making and want to learn more. I'm psyched.
Currently, I make a simple sourdough with 300g starter (100% hydration), 400g water, 700g bread flour, and 100g wheat germ++. The dough makes a great sourdough and (if treated differently) an excellent pizza crust; however, I love flavored and whole wheat breads and I want to understand how to vary the recipe; thus the search for raisin sourdough.
Primary goals are adding fruit and using other (?whole wheat?) flours.