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New bread!
- Steve Twigg
- Jun 17, 2017
- 1 min read
Ham and wholegrain mustard bread plus using a baker's stone and peel for the first time today - springier bread!
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.
