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  • Where are all the weekend bakers?

    Sourdough is definitely improving, I think this might be our (mostly Kate's still) best so far. Longer ferment, shorter proving after shaping. Still a bit shit at scoring but I've got the oven timings much better


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  • Wow, I'd buy that in the shop! Struggling to get my starter going at the moment so chucked most of it in the bin and kept 5 gr (Rye starter). Will feed every morning with 10 gr organic wholemeal flour and filtered water and see what happens

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