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Daily Archives: January 12, 2010
Bread book: Heritage Rye
Flour: 3c unbleached white wheat; 2c whole “Red Fife” wheat; 1c dark rye; 0.5c ground rolled oats. Other: 1 tbsp. or so of honey added to the water-yeast mixture. This was the first batch of dough this year, although technically … Continue reading
Posted in Baking bread
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