05/05/2026
Jalapeño Peppers & Cheddar Multigrain Sourdough. 40% Whole Grains, 83% hydration, 4% Levain, overnight bulk fermentation at ambient temperature of 27dC, shaped using clasp, Cold re**rd for 24 hrs at 4dC. Open baked as usual. So thankful for sharing your knowledge and your lovely smile😊