Thank you Maurizio, the bread was delicious and very moist.

So glad you’re enjoying my book, JoAnna! I have actually never used graham flour. I will get some and start testing for a recipe for here!

Have you seen my guide to the Famag mixer? I have a good starting point for you there:
https://www.theperfectloaf.com/guides/how-to-use-a-famag-dough-mixer/

Yes, classes coming soon. Be sure to subscribe to the newsletter (scroll all the way to the bottom), I’ll announce more classes there. I just gave a baking demo in Tucson, AZ!

I would use a dough whisk! It will work just fine. See how I do it here in this 90% whole grain rye recipe (also delicious!):
https://www.theperfectloaf.com/sourdough-90-rye-bread-recipe/

Ha, this is the only loaf from the book I didn’t love. So stiff! And it said slap and folds to strengthen? That’s why. Not enough water. Thank you.

Yes, you should be able to build a levain from that starter. You might have to test the 10C temp to make sure it’s where it needs to be so the starter in the SDH is ripe when you need it.

Yes, sorry about the hydration with that loaf. It does need more water and what you’ve done is the way to go!

Yes, absolutely!

Amazing to hear all this, thank you Carol!

For the babka, you can get it all the way to shaping and in the pan, let it proof for half the proof time on the counter, then pop it into the fridge. The next day take it out to finish proofing until puffy. I would do this early-ish to ensure you have time to proof and bake (and cool a little, too).

OR!

Another option, which is what would do: bake it the day before. It does really well with a long rest before cutting. And if you want it warm, you can always warm it in the oven before you head out 🙂