Sharing a gallery for an old bake. I learned a lot and got a lot of inspiration from the sourdough subreddit, so I’m glad to find a community here. This was a recipe for two large boules, containing 1000g flour, 710g water, 40g unfed starter, 20g salt, 1-2tbsp honey, 1-2 tbsp toasted flax and about two handfuls cheese.
I’m still mourning a lot of my niche hobby communities that haven’t had enough steam to stay lively after moving over, but it had to happen. Very fun bread! I think the salt from the added cheese slowed down the fermentation a bit, but I’d definitely do it again.