Home again, researching Oobatz’s pizza maker, Dan Pearson, who took a neat path to Oobatz and in which I learned that I probably need to buy a mandolin to slice properly (boo, I’ll probably shoot my eye out), and that in addition to using 100% sourdough, he uses population wheat, which I’d never heard of, explained by this unrelated producer: https://wakelyns.co.uk/yq/

warning: apple podcasts link, linking only because it has a text transcript, https://podcasts.apple.com/us/podcast/106-the-american-baker-dan-pearson-behind-the-best/id1225708803?i=1000591392995&r=36

bonus if you don’t follow the wheat producer link, this fun infographic of wheats in a population what that looks like a @paulrickards plotter postcard