This recipe and blog post has been a game changer for me. I've now done this recipe 5 times in the last 2 months, and I've made everything from small rolls to 2 pound boules. This last round, I subbed out 1/3 of the white flour with whole wheat and it was wonderful. It seems almost impossible to make a bad piece of bread this way. I LOVE having dough at the ready in my fridge to make fresh bread every other day or so. Thank you so much for this.

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