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Sourdough Saturday!
- Steve Twigg
- Dec 30, 2017
- 1 min read
A new loaf underway today - white spelt sourdough plus pain naturale and Rosemary and lemon sourdough. All using the poolish pre-fermentation for 12 hours overnight.
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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.
