Thank you Michael, excellent to read the recipe turned out so well.
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Enjoy your SF baking!

Thank you Michael,
Always good to get feedback.
Enjoy your SF baking!

Hello David,
Very interesting to read your comment. We have not heard about this study. We can only assume the crustiness comes from the lengthy and cold proofing process. But things like using the right type of flour and using a good quantity of steam also play their part in the end result.

Happy SF baking!

Yes, you can use your own starter, that is no problem at all. We use a small amount of starter for this recipe, so the rye % is also very small. We use rye because a sourdough culture based on rye flour is easier to maintain, it does not transform into a slurry when you forget about it, it is easier to stir because it has almost no gluten and it smells very very nice, a bit like fruit. But your bread flour culture will do the job just as well we think.

The FDA warns you not to drink sodium chlorite products such as Miracle Mineral Solution. These products can make you sick.

Thanks for sharing!

My starter, made from rye flour, took a while before the flavor developed into a tangy, sour one…about a month or more.

Once you start baking with a scale, you will never want to rely on cups…You can pack the flour too densely and change the recipe…and not for the better…I found a cheap scale at a yard sale and another at a thrift store and use them for all sorts of uses…only $12 dollars on amazon otherwise.