The next time I bake I would like to try wheat flour 80% Bread flour and 20% wheat flour for both the feeding of the starter and the final recipe
This is the third time using this recipe and dropping from 70 to 75 percent hydration made very little difference but i felt baking a bit long 30 minutes at 450 covered and 15 at 475 uncovered made all the difference. 8 out of 10 is still a work in progress
