480 g rye sourdough starter (100% hydration) 100 g whole wheat sourdough starter (100% hydration) 960 g water 23 g salt 1216 g stone ground rye flour 160 g Turkish dried apricots (chopped), soaked  in 160 g chardonnay for at least 8 hours 100 g chopped raw almonds In a large bowl combine all of the ingredients, cover […]