Oh. My. Gosh. Second time making this, and it’s so easy! I had help from one of your online bakers, who advised to feed my starter with half rye for more sour, and to follow the blog for detailed tips. I did use the 1/4 tsp. yeast, and did the additional folds while dough was still in the bowl. Baked in a Dutch oven which totally made the crust better! And this time, replaced figs and walnuts with dried cherries and pecans. So good!

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