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I've decided to pursue the Ken Forkish Walnut Levain recipe a bit further. This weekends bake consisted of a combo of Giusto's La Parisienne Flour (https://nybakers.com), KA Organic Whole Wheat Flour, and my own rye based levain. I substituted the active dry yeast with Fleischmann's Fresh Active Yeast. I roasted 150 grams of walnuts for the inclusion, and added 150 grams of a