Add the levain starter to the milk, then add the flour and salt. Knead until combined. Let rest for 30 minutes. Toast the sesame seeds and quinoa until fragrant. Add the toasted grains to the dough, then stretch and fold the dough toward the center about 12 times. Let rest. Repeat this stretch and fold every 30 minutes to 1 hour, for a total of 3-4 times. Then, on a lightly floured surface, shape the dough by folding the corners in and rolling it into a log. Place in a proofing basket and refrigerate for about 8 hours.

Preheat the oven to 450°F (230°C). Remove the dough from the refrigerator and place it on a baking sheet. Score the dough as desired. Bake for 40 minutes. Place a cup of ice in the oven to create steam. My oven is small, so the loaf turned out a bit flat. I proofed for less time than Daisy’s original recipe, which called for 3 days in the fridge; I proofed for 12 hours.

The crumb isn’t very open, but the bread is soft and delicious with a nice contrast from the grains. I’m not sure if the tighter crumb is due to the shorter proof or a weaker starter, but the mild sour flavor is pleasant. I’d like a more open crumb next time—practice makes perfect! I also made crackers from leftover bread flour and starter, with sesame seeds, as shown in the photo. They’re great with jam. Enjoy experimenting!