I haven’t watched the whole thing yet, but I thought that it might be interesting to folks here:
It includes the original, well-known NYT version and then some variations.
The original author/recipe developer also commented teasing some improvements he’s made over the years and I hope he makes a video or NYT invites him to make one.
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I like swapping in about 20% whole grains, be it whole wheat or ancient grains or even buckwheat and rye.
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