Austrian Urkorn Sourdough Bread

[Melissa Johnson]

Modeled after a scrumptious bread from Öfferl Bakery in Austria, this seeded ancient grain sourdough bread offers complex lactic acid and spice flavors, along with a hearty moist texture. Try the neat process with very warm water for the levain and final dough, as well as boiling water for a scald.
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