sun butter small sourdough

a high speed blender

heats up the dough just enough

to speed up rising

1 c wheat chef, 2 T sun butter, 1/2 t sea salt, 1 1/4 c white whole wheat flour, 2 t chia seeds, 6 T water

blend; rest 3 hours, fold; rest 7 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x

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