Recently baking author (and teacher) Richard Miscovich posted a 67% sprouted rye bread. Wanting to make it, I set about configuring the numbers on my single detmolder calculator. Having no sprouted rye, I was so eager that to bake the bread that I ended up grabbing a bag that clearly said spelt and not rye. Go figure. So I ended up making a 70/30 spelt and wheat bread. But… it was good.
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