Penelope, a still young sourdough starter born from raisin water, honey, malt, organic maine whole wheat flour, and king arthur organic bread flour leavens this
San Francisco style boule. King Arthur traditional all purpose flour, kosher salt, and a pinch of raw sugar used in this 48 hour build, 6 hour bulk ferment with 3 folds. Baked on stone in a 450 oven at 45 minutes. Great bake Chris and Alen! Thanks for the inspiring companionship!
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