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And then in the center there was a massive hole in it through. The taste was great. Just dense and a few prep problems I suppose. Any ideas? After i did the 4 hour fermentation was it not warm sufficient? I did the stretch and fold just about every hour.Bread created from one hundred% rye flour, well-liked in northern Europe, will likely be leavene

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I am not positive if I must discard it or is it Protected to employ. My sourdough starter is inside of a glass jar that has a glass lid loosely on. It stays from the oven with the lights turned off.Step 9: Rating the Sourdough Bread Take out the dough from your fridge. If using a combo cooker, position the parchment circle to the warm pan, and turn

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