INGREDIENTS 380 g (131/2 ounces) white bread flour 50 g (13/4 ounces) whole wheat bread flour 50 g (13/4 ounces) dark rye flour 10 g (1/3 ounce) salt 195 g (7 ounces) wheat sour culture (100 ...

As one of five kids growing up in a rural area of Piedmont, Ethel Boatner Reaves knew what it was like to go without.