Bread Challenge: I am a home baker, living in the Philippines. There is no wheat growing in the country. All flour is imported. I make my sourdough bread with Korean bread flour, wholewheat and spelt, at 60% hydration (higher percentages give me ‘pancakes’). I bake around once a week and store my starter (60 gram flour, 60 gram water and left over starter) in the fridge. The day of the bread preparation I take the starter from the fridge and add 40 gram of flour (60% hydration). I let the starter wake up, and in parallel do the autolysis of the dough. This way I have already a solid dough when mixing it with the starter. I do some additional folds to add some additional firmness to the dough. I prepare again my starter from the left over, and use it as an indicator for the rise of the dough. Once the first rise is done. I shape the dough (picture 1) and put it in the fridge for the second rise, together with the starter. I bake the morning after

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