Orange Tumeric Bread

I made this bread a long time ago and remember its unique taste of the tumeric and orange essence. Originally, posted on the "fresh loaf" my version uses my standard sourdough starter. It is ~70% hydration with a slightly stiff starter, juice and zest of one orange and 1 tsp of ground turmeric.

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Millet Bread

This bread  used the Tartine method  for a #Porridge bread with one modification. I doubled the amount of levain from 15% to 30%.  It was so wet that it I could not really score it.

I am not sure why he suggests soaking the millet overnight and then cooking it ?  Maybe it starts some fermentation, but would't cooking it then just kill and cancel out any benefit from the soaking?

Regardless The crunch and taste is excellent.  It has almost 2 cups of cooked millet !