This was developed from a list of ingredients lifted from the display case at Arizmendi Bakery, in San Francisco. I consulted a few other similar recipes to help out with proportions. The technique is basically a stretch-and-fold approach I lifted from some Tartine recipe in a magazine.
Levain
City loaf
100% flour, stone-ground wheat, 80% extraction rate
89.9% water
24% starter
2.76% salt
Percentage of flour pre-fermented. 15%.
Final dough temperature. 23.5°C.
Autolyse. 2h.
Bulk ferment. 4h30m - 5h.
Divide & rest. 20m - 30m.
Proof. 12h - 18h, at 8°C.
This baby is simply divine..
Although cranberries are sweet, they are offset by the maple syrup and it is not too sweet.
You need to start this the day before, but its still a easy recipe.
Wanted to share this success. Like you all, I hate discarding so much starter, so I've been experimenting with uses - pancakes, english muffins etc. Got the English Muffins to where I'm happy - more batter-like than dough is the secret. Emboldened by English Muffin success, I wanted to experiment with some bread. I tried this formula:
2 days before baking:
Fed 25g of my 100% starter with 50g each KAP and water = 125 G.
City loaf.
I bake bread about twice a week for my family, and these days, it's usually either a sourdough from 50% whole wheat, 10% rye and 40% AP or a loaf of Buttermilk and Honey Whole Wheat. But for whatever reason, I was craving rye yesterday, so I set up this loaf. No caraway, as I'd run out, though i do like it. 
Here's how I made it:
Formula
I helped a good friend plan a New Year's Eve party. We went with a Persian theme. When she suggested lavash, I was excited to give it a try. She broke out Food of Life and we found a recipe. There were two given: one was (heavily) enriched with butter and milk, the other was lean; it's basically French bread dough with sugar. We decided on the lean version.
happy new year eveyone.
A question arose recently about the use of a couche for proofing bread. Here is a demonstration of how to use a linen couche.
Step 1: Mis en place
Equipment needed: Proofing board and a length of baker's line.
I baked a few sourdough loaves for last-minute gifts today. Using the basic 1-2-3 sourdough recipe, my 100% hydration starter, and a mixture of 70% T-70 (from Central Milling), 15% whole wheat (BRM), 10% whole spelt and 5% rye for the final dough, the final hydration is a bit over 71%.
