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Another new recipe!
- Steve Twigg
- Jul 24, 2017
- 1 min read
Yet another new recipe devised - special rye and linseed bread. I made the bread this morning along with a seeded kamut loaf. Recipe on website, photos to follow.
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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.
