INGREDIENTS

• 1 bag Rye Miche Flour Blend
• 420g room-temperature water
• 20g sourdough starter or non-Greek yogurt
• 9g salt
• 3g Active Dry yeast (only if using yogurt)

This recipe yields 1 2lb miche.

Time is 16-18 hours total, including 25 minutes active work and 35-40 minutes baking.