I had great luck with this today, thank you! I liked that all the mixing was done at the beginning. Great flavor from the whole grain being a part of the bulk ferment (I usually make Richard Miscovich's Pain au Levain and the whole grain comes in later). I've taught sourdough baking and this low fuss recipe is very appealing! Plus, I refreshed my started at the same time I used it for making the dough (100 g into the dough, 60 g held back for refreshing)- no worrying about forgetting to do that later. THANK YOU!

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