Why, oh why did I not come here first???! I'm a seasoned baker, and have the book "Artisan Bread, 5-Mins a Day" by the authors you sited in the blog and recipe. The problem is they never talk about weighing the flour, so like a good little KAF baker that I am, I used the sprinkle, level method. My results (twice) were the soggy flatter loaves. They tasted good, but were much too wet. This blog, photos and comments were just what I needed to straighten out my baking problems. In fact, I Like your recipe better than Jeff & Zoe’s (sorry guy, but I did buy three copies of the book as gifts  ) So, I’m ready to give this another go. Just a note to other bakers, I do prefer the wheat & rye flour combo recipe in their book vs. straight white flour bread – both yielded wonderful crunchy crusts and (in my case) doughy interior. A question for the group: the cookbook says the dough keeps 14-days; your recipe says 7-days. Why the difference? Thanks and keep up the great work! Glad we could help. We found that after 14 days, the dough was just too sour for our taste. It certainly "keeps" for 14 days; it's just that the flavor changes a lot, so we suggest to people to limit the fridge time to 7 days. PJH

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