Hmm> I know that this formula and method is a bit dated, but it remains reliable. I'm still tweaking time/temperature and appearance, but I've never had a bad one. Next is a few variations, perhaps 50% KAF WWWF. I'm thinking a tiny bit more water and time. Of others have any thoughts about making this with White Whole wheat flour (Or some Rye...) I's sure like to hear about your results. THe best part is the slow, cool rise and I've got the time... Ideas, please... Standing by. -Cook, aka just Craig

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