The Wheat Germ ExperimentRecipe Source
Here's how Tieg Zaharia rated their bake:
What went well?
This is the tangiest soudrough I've made yet! Not sure if it's the wheat germ or my starter is just tangier now. Also, the wheat germ does add a nutty flavor, but it's very subtle, so I might try to add it to future loaves for flavor/nutrition?
More air bubbles would be great, so maybe more work in the folding part at the end next time.
Used a Korean brand of bread flour in place of the AP flour and it turned out fine.