The only stipulation is that you always give it away . If you wish to start your own bakery, here is the recipe for twelve loaves. At the Bakery we mix up about ten or twelve of these batches during the day, keeping two ovens going with loads of twelve loaves coming out every half hour. Take 2 quarts of this yeast water for every batch, adding 4 quarts lukewarm water. 6 heaping T salt Substitute other flours, meals here.
Brown sugar works fine.
Wheat germ too. 2 cans of substitutions for the flour is about right. Rising and baking times the same as for small recipe.