I was surprised how well this worked. Based on the comments of others, I used Maura’s original recipe and a regularly-fed starter at 100% hydration at a higher weight than specified. I halved the recipe and I used 70 g. starter, 435 g. King Arthur bread flour, 40 g. Whole Wheat and 10 g. Rye flour for extra flavor and enzymes, 10 g. Sea Salt and about 385 g. of water. The lower amounts of flour and water accounted for the extra and equal 30g weight of the extra flour and water in the extra starter I added. Got great results—beautiful and delicious! Great to have this new option!

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