PJ - I have been keeping on with my sourdough quest. My refrigerator has several containers, as I can't seem to part with my pets or their offspring when I feed them, and I can only make so many batches of bread a week. I tried Marylin's Sourdough wheat and rye bread, and had some problems with the recipe. I couldn't get it to take anywhere near the flour it called for. I weigh my ingredients, so I know it was the right amount. I substituted one more cup of whole wheat for one of the unbleached, which should have left 5-6 cups to add. I ended up not needing 2 of them, as the dough was starting to get too dry. The dough did come out fine, and rose very well. It made 3 medium hearth loaves, but I think the flour amount may be wrong in the recipe, or maybe there is a liquid ingredient missing. I also found that I had to remove the lovaes from the oven after about 25 minutes, and that was almost too long. The recipe calls for more time. Can you check it out, as it is a reprint from an older bakers sheet, and may have lost something in the translation. With all those changes, the bread still came out fine, with very nice texture and taste, and a beautiful dark brown crust. I may try to lighten it up and use all unbleached and 1 1/2 cups of rye instead of any whole wheat. The rye flour definately feels different when you knead it. Sourdough still finds its way into everything I bake these days, and my wife still insists on extra sourdough for frying. Thanks - Ron Thanks for alerting me to this, Ron. Indeed, recipes seem to change over the years, and this is a very old one, as you point out. I'll take a look at it - I'm sure it needs some adjustment. I'm glad you got it to to work anyway, and kudos on all your sourdough-ing! How does your wife fry it, by the way? Just as is, or do you make pancakes, or...? PJH Ron, I'm making Marilyn's sourdough bread right now - the dough took 3 1/2 cups of all-purpose flour, not 6 to 7 cups. I'll amend the recipe to reflect that (and also the baking time, once I get through the whole thing. Thanks again - PJH

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