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Yesterday I had some starter to use up, so I went with 1-2-3 sourdough version of “pain de campagne” My version is 65% AP flour, 20% whole wheat, and 15% medium rye flour. It works out to about 68% hydration dough. 2% of the flour weight in salt. I like the flavor, but I may go back to the 70-20-10 blend I used before. Got a little “oven spread” on the Batard.;-)

E97AF961-FD54-48A5-A7DA-5F0853BCF8BC.jpeg

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