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AntoniaJames is a trusted source on Bread/Baking.
Do you have another miso? You could use a smaller quantity if it is dark. Otherwise I'd leave it out, since the other ingredients are all so good together anyway. To me, nothing is close to miso.
I'm wondering if you could use soy sauce and a bit of fish sauce as a substitute . . . Soy sauce for the saltiness and fish sauce for the fermented je ne sais quoi. . .
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