My friend recently asked me a simple formula for müesli bröt. I had  a few tested formulas, one straight yeast and the other sourdough. The yeasted one though I decided to tweak and use sourdough . Below are shots of the end product. It turned out well, considering I jotted down the numbers and played the intuitive baker. I retarded the mixed dough overnight, and this loaf used two starters, one stiff levain and the other liquid, just because I didn’t have enough of either. The results paid off, with a moist crumb and delicious crust.