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Dough: 340 g bread flour 60 g whole wheat flour 280 g water 200 g active sourdough starter (100% hydration) 10 g salt Add-ins: 40 g fresh cranberries (or dried) Warm fermentation: 4.5 hours (23-24°C / 73-75°F) Cold fermentation: 16 hours 🌝 Morning: Feed your starter and leave it to reach its peak. 🥣 15:30…
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