It's been a long year of Sourdough Baking, Learned a lot and still learning. Baked my last Sourdough for the year... 2020. 10/90 Whole Wheat and Strong White flour.315g Strong White Flour35g Whole Wheat280g Water70g Starter7g Salt2 Hours AutolyseAdded Starter and Salt mixed for 10 mins(Rubaud Method)Fermented for 7 hours or until it was almost doubled.[with 2 stretch and