Sourdough Plain Cheese with Home Milled Flour

80% Barton Springs Mill Butler’s Gold 00, 15% sifted Marquis, 5% sifted Kamut with 75% hydration and 3% salt. HEB Datterino tomatoes, mix of low moisture and fresh mozz, and fresh sliced garlic. Baked in a Roccbox at 700-725 stone temp for some minutes…don’t really time just go off color and cheese melt. Garlic olive oil and dried oregano post bake