Thank you for the recipe, it is so very tasty. I wish I knew how to post pictures to show you my masterpiece loaf. I only have two 9x5 pans, I made the bread with 1.5 times all the ingredients. At first I was worried that it would be too much and over flow but the bread rose just above the rim 1/4 inch above the pan. Turned out beautifully and it’s a wide loaf to make wonderful breakfast sandwiches!

I used 405g flour, 21g sugar, 13g salt, 3/4 tsp baking powder, 3 tsp yeast, 291g milk, 37g olive oil, and 270g sourdough starter.

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