A very tasty Sourdough using Red Fife
171g 85% extraction Red Fife
669g Central Milling Artisan Flour
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.