Here's the second bread of the week. This is also made with my leftover whey from making ricotta. It's 80% hydration with whey instead of water, 5% honey, 40% whole wheat, 100% naturally leavened with my sourdough starter. The whey resulted in a delicious tender crumb and a crazy rise! This was, by far, the tallest loaf I've made. Interior shot next.
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