wrote:

>
> I've experimented with different flours and was really surprised at
> the differences in texture between them. I've never seen
> Stone Buhr but will keep my eyes open for it.
>
> Thanks.
>

Apparently, only on the west coast:

http://www.stone-buhr.com/stone_buhr_wheretobuy.html

And one more - I add caraway seeds almost every time - I love the
flavor, even if I don't add any rye flour. I bake mine in an old crock
pot insert with a glass cover at 500°F. I found it rises higher at
higher temperature.

Has anyone tried doubling the recipe for a larger loaf?

Magdalena Bassett