Thank you, PJ, for simplifying sourdough bread! I salvaged some starter that had sat in the fridge for four months, untouched. Fed it for two days then made your recipe for the everyday sourdough bread using 80g whole wheat flour and 40g rye flour. The dough rose beautifully overnight, just like any no-knead bread. After rising in the pan and baking, it was so tempting sitting on the counter that I had to leave the house for a while to let it cool. It then made a fabulous turkey sandwich. I never knew sourdough could be so simple.

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