Sourdough Saturday's have become a thing over here, and we're loving it! Whole wheat garden herb is on the menu. 50% whole wheat, 5% rye, 45% bread flour. Loaded with rosemary, thyme, oregano, and sage, incorporated after autolyse build w/ the levain (sourdough starter). Bulk fermented 5 hours and then slow ferment in fridge for another 13. 78% hydration. 100% organic and delicious.