Been a while since I did a sourdough. Long story but I ended up making a new starter.
50% Bread Flour, 25% Whole Wheat, 25% Rye, 80% hydration. Turned down the oven a bit compared to what I used before but it's still a bit darker than I was aiming for.
Considering the amount of whole grains, I'm quite pleased with the ear.
Thoughts?
Love the color, bet it tastes great.
Looks great to me, but I prefer a dark bake so that crust is perfect to me.
Benny