After 5.5hrs in the proofer @ 26°C and 2hrs so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge - multi-seeded sourdough using a San Francisco starter, 5% scalded home milled red Lammas flour, 9% home milled YQ Population flour, 6% mixed pulses, 80% very strong white Canadian flour, rosemary, 60g seeds & dried flowers.
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