I’m starting to love it.

Found this recipe https://www.theperfectloaf.com/best-sourdough-recipe/ by Maurizio Leo. I follow it step by step. However, for my starter I use 25g base 75g fresh milled white whole wheat, and fresh milled 25g whole grain rye. This recipe really changed my game. I proof it in the oven with the light on since I live in SF and it’s been fairly chilly all day and night. Could not be any happier with these results. Now time to start being consistent!

PS. I am a professional chef, however never got into bread making until recently. Would love all feedback, anything at all.