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Bread baking Thursday
- Steve Twigg
- Nov 30, 2017
- 1 min read
Rosemary and lemon sourdough, einkorn sourdough and barley sourdough underway this morning. All using the poolish pre-fermentation.
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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.
