6 cups of white organic flour
6 cups whole wheat pastry flour
3 cups Ancient Grains from King Arthur Flours – this is a mix of quinoa, sorghum, millet and amaranth flours.

I used to use just straight whole wheat flour but my bread was too heavy and better used as a weapon than a part of ushering in Shabbat.

I also use honey boosted with a little sugar. I use the sugar in the first step to ‘proof’ the yeast then add the honey when I make combine to start turning it into dough. Obviously, I am using the dough and sponge method.

I use this method since I have experience yeast suddenly not being active anymore even though it was not beyond the expiration date. Oy! was that a disaster!