Seasonal Sourdough
I dug the sweet potatoes a few weeks ago and they are cured enough to start eating. The apples have been harvested and the wild hazelnuts along the back fence are ready to pick... it's time to make some bread to celebrate the fall season.
This is based on a basic sourdough formula, adopted fairly successfully to accommodate the sweet potatoes and seeds.
350 gr 100% levain
1000 gr KA Artisan Select