Whole Grain Sourdough Bialy Recipe – Janie's Mill
If you've never had a bialy, you owe it to yourself to bake some! Use this recipe from baker-owner Kathleen Turchi, and you will never need another.
Ingredients
- 480 g Whole Kernel Bread Flour
- 240 g Turkey Red Wheat Flour
- 120 g Dark Rye Flour
- 640 g water
- 18 g Salt
- 10 g Sourdough Starter Toppings*
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