A very tasty Sourdough using Red Fife

171g 85% extraction Red Fife

669g Central Milling Artisan Flour

504g water

44g local honey

17g grey salt

168g 100% hydration starter (about 12 hours after feeding)

2 S&F (1 hour) and then 12 hours in the fridge.

Spent 2 hours at 80f

Was divided and shaped and 2 hours at 78f

18 hours in fridge

1 hour at room temp and then baked

Has a great tang combined with a sweetness from the honey and the flavor of the red fife. It’s just an amazing flavor.