The following recipes come from Charlotte Talk's Bread Revolution guest bakers.
Mike Pappas's Soppressata, Gruyere, Black Pepper And Honey Loaf
10 oz Arrowhead Mills Organic White Flour
8 oz Arrowhead Mills Organic Stone Ground Whole Wheat Flour
13 oz spring water
1 small piece of rind from a piece of hard cheese
1 teaspoon salt
3 tablespoon black peppercorns, course ground