avocado tomato and cheese on Denver sourdough




50% whole wheat / 50% all purpose flour. The whole wheat portion is fermented, the all-purpose portion is not.  









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100% whole wheat, the latest most fierce Denver sourdough culture. The only fermentation was the days building up starter to sponge incrementally over days. The final increment included baking soda to foam if it will and to alter the flour to make it more elastic and that seems to have worked. Previous 100% whole wheat loaves were unable to form a skin, much like baking sand.

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