Every baker has a different formula for their go-to loaf. This one is mine: 75% bread flour and 25% organic freshly-milled whole grain flour with a bit more water than usual to account for the whole grains. I prepare the starter at night, mix in the morning, shape in the evening, and bake the next morning after the loaves rest in the fridge overnight. If I’m up extra early, we have fresh bread for breakfast! Otherwise, we let them cool and usually devour one at lunchtime. This is probably the most versatile bread I make, and it’s a rare occasion that we don’t have a loaf in the bread drawer and a few in the freezer. It’s not too sour, and the whole grains fill you up! I will be baking on Thursday, June 15th and Friday, June 16th. Please order here by Tuesday morning, June 13th.