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3 new recipes!
- Steve Twigg
- Nov 9, 2017
- 1 min read
Cumin and orange sourdough, country loaf and buckwheat bread made this morning. All using a poolish pre-fermentation of 12 hours.
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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.
