I have been making this bread for a couple of months after trying several KA sourdough recipes. I use 800 g bread flour and 200 g of white whole wheat. I reduced the water quantity and temp a bit for the summer. I have to say that this is the most forgiving dough and my bread comes out great every time. I use the EH bread and potato pot. I love the basketball shaped boules I get. Last night I ended up with a 17 hour second rise in the frig (due to a faster first rise in my hot kitchen). Amazingly it wasn't over proofed - looked and tasted just like it always does. Now I need to start trying mix ins.

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