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Hi,

I took inspiration from this fig and anise levain, but then swapped out the mix-ins and followed

my own process:

http://www.thefreshloaf.com/node/30486/comfort-food-%E2%80%93-fig-anise-levain-meringues

Levain

50g starter

58g water

100g flour (50/50 whole wheat and bread) 

Final dough

208g levain

787g bread flour

138g whole wheat flour

A better approach that seems less effort is a 4-hour long Autolyse  of fresh ground wheat berries at 90% hydration, then add ~10%  sourdough starter, a  4 hour bulk ferment including several stretch and folds with 2% salt added at the next to last stretch and fold,  a 12-hour retard, then form the loaves, and a final rise in baskets of about 3 or 4 hours.  Bake at 450F convection on a pizza stone. 

I had quite a few people asking me for a redo so here it is. Minor changes were using only 50g of additional water, doubling the amount of bourbon, mixing the cinnamon with the raisins before adding to the dough and bulking for only 4 hours as the dough temp was quite a bit higher with this batch. Here is my prior recipe: 

http://www.thefreshloaf.com/node/60439/saigon-cinnamon-raisin-sourdough

I needed to make some rolls for burgers and sandwiches and if you know me by now, adding cheese was a must :).  The main flour was Kamut with some KAF bread flour thrown in for good measure.  The eggs really added some nice moisture and flavor and the smoked Gouda cheese I used put them over the top.  Of course if you don't like smoked cheese (like my wife who hates it), use a more mild cheese.

According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.

Finally got the recipe to work on my fourth try and reading some of the basic advice found on the forums. Reduced the hydration from 85 to 75 percent and did a colder set of rises at 73 degrees.

After years of experimentation, I think I'm finally starting to understand how to get the results I'm looking for.

Both of these doughs were prepared similarly:

• 586g Central Milling ABC+
• 53g semolina (Bob's Red Mill)
• 53g whole wheat (Giusto)
• 53g khorasan (Central Milling)

Autolyse this mix with 582g water for about 3 hours.

Hand mix in 150g mature levain (dome not yet deflated) and then do French folds on countertop. Let hang out for 45 minutes.

Add 18g salt and do French folds. Let hang out for 30 minutes.

I copied this recipe from Danni . Following her comments I increased the amount of cornmeal, but otherwise I pretty much followed exactly. My apartment was hot and humid (NYC summers!) so I reduced I lot of the fermentation times. 

at 7:30am I poured 220g of boiling water on 120g of coarse cornmeal and at the same time I built my levain of 33g starter, 33g rye, 66g whole wheat, and 66g cold water (my apartment was about 82 degrees). 

I just tried my first recipe from Sourdough by Sarah Owens. I used the Sweet Potato Levain recipe and doubled it, but substituted canned pumpkin for sweet potato. The recipe used 300g leaven, 680g water, 360g pumpkin puree, 20g molasses, 900g bread flour, 240g whole wheat flour, 60g rye, and 24g sea salt.

At 10pm the night before the bake I built the levain.

I already posted these creations to the C.B.  I feel these first specialty pizza pies of mine desire a blog entry also.

 This morning I whipped up a batch of my IDY pizza dough by hand, scaled for two 12- inch pies (324 Grams Ea.) The plan is for a seven-hour room temperature ferment. For these special Community bake pies, I am going way off the reservation in regards to toppings. My wife requested chicken as her topping, her pie will be chicken cordon blue pizza. My pie is going to be Italian eggplant Parmigiano pizza. Smile... This is exciting!