Awesome! I made this bread this weekend and turned out great. I split the loafs which I think will keep better, and shared one with a friend. I did not have any ascorbic acid on hand, not even Vit C. However I did have sourdough starter. I refreshed it and used about 1/4 cup, and added it to my starter. My starter was quite happy. I let the starter sit for about a day and made the bread. They were gorgeous. I like to feed my family multigrain bread, but have not found one they liked. They had no problem eating this one. Just one question, if I want to bake it in batches can I split the dough after the first rise, and refrigerate half? I can take it out later and let it rise the second time. I realize the second rise will take longer, but I can have fresh bread 2x a week. If this can be done, how long can I keep it in the fridge? Because the yeast will lose its ooomph, it's best not to let the dough site for longer than overnight. Molly @ KAF

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