Halved Martin's recipe and used KAF all-purpose and KAF white whole wheat. After twelve or so hour proof at 70F, I had a wet mess of dough. Pulled several times to try to structure the dough, and finally dumped it into a banneton for about twelve hours of refrigeration. To my surprise, the oven rise was spectacular. I've tried many KAF sourdough recipes, those with and without yeast, and those fed, ripe, and discard. Other than the consistently wonderful fig walnut sourdough, this yielded the best looking and tasting loaf. Could you add it as a regular recipe on the website for easier access, or is already there and am I just missing it?

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