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Bread baking Friday!
- Steve Twigg
- Dec 1, 2017
- 1 min read
Spelt sourdough and Kamut sourdough started this morning both using a poolish pre-fermentation. I have started a new sourdough starter using einkorn flour. It is now bubbling away happily.
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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.
