AnneTXbaker's blog

I've learned many things in my 60+ years, but one thing gets forgotten sometimes, and that is: Don't do too many things at the same time! 
Preparing the dough for (Jeffrey Hamelman's) Pain au levain I was distracted and poured 400ml warm water into the starter, instead of the 280ml.  Thankfully I realized my mistake, and added a 50g mix of rye, and bread flour.  The dough was a little more hydrated than usual, but felt great during the S&Fs, and in to the fridge it went.

Having found the Polenta Pepita sourdough bread recipe on this site, I set about making the bread only to realize that the hubz had used the last of the Pepita seeds on his salad!
And so the recipe "evolved" into a new one!
Pepitas were replaced by pinenuts, and with the addition of two tablespoons of Pesto sauce what should have been a Mexican ingredients loaf, became an Italian ingredients loaf.
Since the Pesto is quite high in sodium I reduced the salt to just 15g.
The flavor and crumb are both great.