The second loaf is a sourdough with bulgur, cracked wheat, mixed in. Like other bakers, I've come to appreciate the extra flavor it adds to a loaf of bread. The next thing to add to the loaf is a more open crumb.
150g at 100%, fed with 75% organic AP/ 25% stone ground rye
270g bread flour
90g white whole wheat
240g water at 85F
All of starter
All of soaker
9g kosher salt
My bird visitors are fewer in number so I'm taking the time to reseed the lawn in areas that the moles destroyed. I haven't seen any sign of the rodents lately but I suspect that as soon as the lawns start drying up, they'll be back to reprise their "Terminator" roles. There is a too large to ignore number of trash tree seedlings this year in the flower beds. Eternal vigilance and a willingness to pluck them out of the ground are the price of a less than chaotic border for the yard.
New visitors to my obscure corner of the internet include someone from Panama and Georgia.
Comments, humor, and questions are welcome.