I just cut into my first attempt at this. It is DELICIOUS! I used 300g of mixed whole grain flours with 700 AP. I (randomly) used 62g of my starter which was out on my counter, so more active than if from fridge, but I did it about 12 hours after a feed so not peak activity. I am kicking myself because I cannot remember how much water I ended up using. I think it was more than the 750g Martin used. And it’s winter so I used lukewarm. It at least tripled during the 12 hour bulk rise on the counter. And it was SO soft and sticky it was VERY hard to shape. I was worried! (I had a dream that I removed the cover of my bread cloche and it was flat as a pancake!!). But it baked up beautifully. With holes (holes have been elusive for me) and a delicious flavor!!! Like possibly my favorite sourdough to date. And a serious game changer as I work outside the house!!! THANK YOU!

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