In hopes of cutting out a couple of steps and reducing the overall loaf-making time, I blended some old tricks with some new ones.
Last weekend, with out-of-town guests flying in, I made a festive loaf using the King Arthur stiff levain method, but with a twist: I added raisins and walnuts.
What harm could a few rye flakes do? I had a small quantity of rye flakes in the cupboard, too little for most recipes. On impulse this morning, I tossed the flakes into the water to soften up with the already soaking levain. Use it before it goes stale, right?