Revived my s/d tradition and thought i ought to use it, i made a decision a bake utilizing my homebrew stout and  Gingin flour mills Atta would go properly . The stout was a bit overprimed and made a little bit of a multitude when i unscrewed the cap . As an alternative of utilizing 1/2 stout and 1/2 water i used all stout  i additionally used Millers wholemeal  flour as a part of the combo too. i used some Saunders malt and the s/d tradition at 20% . It was my intention so as to add pepitas and sunflower kernels however i forgot these  till a lot later so went with out . It was a small dough for the spiral mixer at 1kg however did an excellent job. The dough was a bit gradual at 5 hrs BF, It was scaled, handed up and rested earlier than being formed and 750g right into a banneton and 250g right into a small take a look at tin. Positioned into  plastic baggage given an hour on the bench after which into the fridge for in a single day and baked off within the early morning. This could be one of many loaves i’ll make for the bread tasting on the seventh December to be held on the Melville Historic Society “Millers Bakehouse Museum”