There are Two Small Changes in this Formula compared to the Vermont Sourdough—an increase in pre-fermented flour from 15 to 20 percent, and an increase in whole-grain flour from 10 to 15 percent—yet the effect on the dough is surprisingly large. The whole-rye flour offers considerable fermentable sugars and minerals to the yeasts in the levain culture, and this, combined with the increased proportion of ripe culture in the dough, produces a bread that is m