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Attempt #3 at a nice everyday wheat bread. This is a modification of my Perfect Light Wheat Bread #2 to use a sourdough starter, thanks to the advice and support of the folks over in the Breads and Baking subforum. Making this bread as sourdough instead of using commercial yeast adds a depth and complexity of flavor that I really like. I think it keeps the intense wheatiness of the recipe from being overwhelming.
Units: US | Metric
Serving Size: 1 (74 g)
Servings Per Recipe: 20
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