Pardon me while I freak out about how good this bread is.
I understand natural yeast starters.
I understand proper, even temperature, and cooking vessel.
What I didn’t really understand, but do now, is that not all flours are created equal. 
Discussion
What flour went into this loaf? Would you recommend?
Interesting. Hit us with some flour knowledge!
Nostr wants to know the flower!!!!!
It’s locally grown strains of red, and perennial blue wheat, ground at the growers farm.