Freshly Milled Whole Wheat SourdoughRecipe Source
Here's how AKA rated their bake:
What went well?
First time using fresh-milled flour (hard white) - smelled great
Starter was at 100% hydration, recipe called for much stiffer. The whole ferment was way too slack, and the kitchen was 95 degrees the whole time
This went OK and is edible, but I won't use this recipe again - it's too much work, and Ken Forkish recipes are way more straightforward.