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Starter out of fridge!
- Steve Twigg
- Apr 26, 2017
- 1 min read
The starter is merrily bubbling away in awed anticipation of the pumpernickel recipe tomorrow! Fed this morning on 40g water and 40g rye flour and again this evening.
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White spelt, einkorn and kamut sourdough made today - each using an overnight 12 hour poolish pre-fermentation.
