Blueberry Cream Cheese Sourdough

Tried my hands at a blueberry cream cheese sourdough! Overall I’m really proud of it!! I think next time I’m going to experiment with adding some brown sugar, cinnamon, and instead of cubing the cream cheese, turn it into a spread and fold it in that way.

100 g of starter 375 g warm water 500 g King Arthur flour 9 g salt Half a block of cream cheese, cubed 3/4 cup of blue berries- some whole, some smushed

4 sets of stretches and folds, 30 min apart 9 hour bulk ferment, room approx 67 degrees Shape 30 min bench rest Shape 12 hour cold proof