Barbara

December 9, 2016 at 5:11pm

These turned out to be fantastic! I used 1 c of my sourdough starter, and for the remaining 3 c of flour, I used 1 c KA bread flour, 1 c KA artisan flour, 1/2 c stoneground whole wheat, and 1/2 c stoneground rye. Oh. My. Heavens. Exactly what I was looking for - a chewy but soft bread with a wonderful taste.
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