To be honest, this probably doesn’t qualify as a pure sourdough bread. There’s the tiniest bit of yeast in there, but taste-wise it’s just about perfect for me. This recipe is a keeper.
Peter's Bakery Posts
It doesn’t get much easier than this. Mix everything together, forget it in the fridge overnight and bake the next morning. That’s how easy it is to make a moist, tasty wheat and rye loaf. The hardest part is waiting for it to cool.