Ann H

April 18, 2015 at 9:20am

Hi. I followed your tip (I think it was PJ's tip for rye bread?) about substituting 8 ounces of sourdough discard for 4 ounces water/4 ounces flour in a non-sourdough recipe, and it worked great. Is there any reason why I cannot do this same swap in this recipe, at the point when the flour and water are added in? Thanks!
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