My cup may or may not runneth over.

My sourdough crock most definitely doth.

Good news is the starter's definitely revived after some recent neglect.

Currently in process: 1000g flour 80% hydration bulk ferment.
50% strong flour, 25% whole wheat, 20% rye, 5% semolina
300 g farroe + barley grains (boiled)
50 g toasted flax

Skipping the carroway, this is a nontraditional rye.

https://invidio.us/watch?v=2I91DJZKRxs

#breadposting #sourdough #needABiggerBoat