RecipeMuncher

This is a bread we made in class (way back in the halcyon bread days, before butter and sugar commandeered my educational life). I modified the formula to use liquid instead of stiff levain. I removed the small amount of instant yeast, and increased the fermentation and proof times accordingly. I used a different seed mixture and slightly increased the amount of whole grain flour. I added an autolyse (rest period after fours are mixed with water and starter). So is this the same bread we made i (...)