June 4th, 2020
About as good as the white flour got.
Casey Handmer's bake rating
August 5th, 2020
The starter is very tolerant of abuse.
August 11th, 2020
Went fine; schedule necessitated putting in basement to slow bulk ferment
Tim Wu's bake rating
August 9th, 2020
I made this with 15% of a local stone ground rye flour (Castle Valley Mill), 1...
Easy to revive long-dormant starter in high heat and humidity, but needs a close...
AKA's bake rating