April 10, 2020 at 10:05pm

In reply to by mphilip

Thank you. It came out good And my family loves it but I do think it overfermented a bit based on flavor and crumb. I used your recipe with home milled spelt and rye. Since there is nowhere in my house that stays at 72 degrees at night- can we just go longer at say 68 degrees or should I adjust water temp assuming flours at 70 degrees? Thank you!

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