I have been using the ABin5 Peasant bread variation (substitute 1/2 cup your rye flour and 1/2 cup white whole wheat for one cup of the AP flour--healthier and more flavor! For the question on too hard bottom crusts, (which I prefer), try leaving the loaf on a parchment sheet for the whole baking period and it won't be as dark or hard. I remove the parchment from the baking stone as soon as the loaf is firmed up enough to do so, so that the bottom will be more like the top and sides. Thank you for giving the flour in ounces, which I didn't find in the book! I'm eager to hear about the breads in the second volume!

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