Thanks! Getting the amount of tare right is still something I'm working on, and it's fun to experiment with different ones. This is made with red miso, which also makes the color a bit stronger than with white miso.

I'm away from home now, but if you remind me next week I could share the exact recipe I used :) I've been following a Swedish book by Kenny Jakobsson for both the sourdough and the pizza. (It's a nice book, but it's written from the perspective of a much warmer kitchen than what I have, so everything takes quite a bit more time) There's a lot of recipes online as well, but I found it helped me with a physical book with such a long term project.

It was, and it won't be the last one we make 😊