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Sourdough bread baking mix made with whole wheat and rye flour, dried sourdough culture, malt, and salt. No starter needed. Just add water. Mix, ferment for 2 to 18 hours, then bake for a crispy crust and soft, chewy crumb with a genuine tangy sourdough flavor. Stone-milled by family-owned mills in Germany and Italy using traditional m
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My bread came out very good light and fluffy. Perfect for me