My boss Allison at Scratch lent me guidance with configuring this formula. I'm beginning to better understand how to achieve the flavor profile I'm seeking. For this, I wanted a sour loaf with a good tang. I've been doing a lot of experimenting with using straight seed culture, but by creating a build I was able to preferment more of the flour and still achieve a strong dough. I used a medium grind organic rye flour from Maine Grains and King Arthur Bakers Classic (organic) white. This turned out so well I have a Maine Grains whole wheat version in the works this very moment.
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