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The bread went in the oven!
- Steve Twigg
- Dec 9, 2016
- 1 min read
Well after 9.5 hours rising the Sourdough eventually went into the oven. And it looks good!
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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.
