Ingredients CardCountry Sourdough Loaf6 loaves · about 5.4 kg Levain 15 ¼ tbspstoneground whole wheat flour13 ⅓ tbspbread flour8 ozwater4 ozripe sourdough starter Dough 17 cupsbread flour2 ¾ cupswhole wheat flour1 ½ cupswhole grain rye flour4.32 lbwater, warmed or cooled to hit a 25 °C dough2 ozfine sea salt Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
