We are in the amber area!

Lashing down here in the U.K. until well into Saturday. Along with strong winds!

It looks great! Looking at the colour you probably used quite a bit of wholemeal flour. You will then get a denser loaf with less ‘holes’. I use 80% high protein very strong white Canadian flour and 20% home milled wholemeal, 4hr bulk proof and 1.5 hrs in bannetons @ 26°C. I hope that is helpful.

Using homemade mincemeat - Delia Smith.

It’s never too early for a mince pie! I usually prepare well in advance and freeze them although I doubt these will get in there.

I refresh 30g water, 30g flour, 30g original starter. Occasionally I have to add a little more water. Each of them are the same.

the most lively and only need 2 or 3 feeds before they are ready to go. The sourdough today was heavenly!

That all have very different but subtle taste/reaction/liveliness. Not a lot of difference but it is just one of those things I like doing. Tartine is fed on 50/50 wholemeal/white flour, rye (obviously rye), San Francisco and Alaskan both fed on white, Colorado on wholemeal. Alaskan and rye are…..

Many thanks!

It’s really nice! I usually use around 2 heaped tablespoons per 1kg flour (2 loaves). Rosemary is great too or a combination of both.