Today's fresh loaf of sourdough #bread from scratch. This time, I did about 10% whole wheat. What I found is even with just that much, the line between powdery dry and boggy swamp is very thin. It seems like finding that line and then adding a back little more flour has been more manageable.

Also thinking I might need to adjust bake time. Oven spring is good, but top got a little crispier than I was going for.

#cooking