48-Hour Italian Rustic Sourdough Loaf with Kamut

• Baking & Spices

  • 200 g All-purpose flour
  • 350 g Bread flour
  • 250 g Kamut flour, whole-wheat
  • 3 1/2 tsp Marine salt

• Liquids

  • 500 g Water

• Other

  • 400g young leaven* (1 1/2 c

Found on myitaliansmorgasbord.com