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More Feeding!
- stwig7
- Dec 7, 2016
- 1 min read
Another 40g of rye flour and 40g of water added to the starter in the morning.
Recent Posts
See All2 new recipes today both using a poolish pre-fermentation of 12 hours.
White spelt, einkorn and kamut sourdough made today - each using an overnight 12 hour poolish pre-fermentation.
