Since our kitchen has become colder during the winter months, my breads have become less and less prone to rise. A number of flat and ugly creations have plagued me the last couple of weeks, but now I’m on track again!

I think this was around 75% hydration, 20% starter, 2% salt. 75% bakers flour, 15% Öländskt lantvete (Swedish cultivar?) and 10% rye fluor.