Sourdough batard in a cane banneton showing seeds and sage.
Multi-seeded sourdough using a rye levain after 5.5hrs in proofer @ 26°C. 15% scalded home milled black wheat, 5% scalded home milled cracked rye, sage, 80% very strong white Canadian flour and 70g mixed seeds. #sourdough #bread #breadsky #canadian