I loved reading the blog “Don't be a bread hostage”. It was liberating being in charge with a sourdough bread recipe instead of the other way around. So today I made Maura Brickman’s bread recipe using Martin Philip’s suggested changes, only because I had KA Whole Wheat Flour and some rye flour I wanted to use up. The recipe was a cinch and produced two spectacular loaves! Great taste and texture. Perhaps I’ll try the original version next time. Note: I took the loaves out of the Dutch ovens at the end of the baking time and placed them directly on the oven rack and baked another 10 minutes to achieve the color and temperature I desired.

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