After feeding my levain late one night, the next morning I made some dough from Daniel Dimuzio's bread book, a gift from my wonderful friend!
It's a levain with an add-in of 25 percent roasted walnuts. I always love the purple hue and the smell that walnuts give to bread. They're also a plus when you eat it with some divine blue or creamy goat milk cheese. Or try an improvised guacamole tartine inspired by Alain Coumonts!