Bread

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rj in reply to @cornelius_blackfoot

At the moment I am baking most days, so don't waste much. But I would like to try this recipe at some point where you save the discarded starter and use it in place of levain.

The screenshot is from The Sourdough School

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Nef in reply to @rj

Interesting. Never heard of the scalding method. Will have to try it when I’ve got some rye!

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kboy in reply to @Nef

There's a lot of traditional Swedish recipes using scalding. Never really knew why though

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