Vermont Sourdough Texture or What is stiff?
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Hi,
I've been reading this site for a couple of months and have learned a ton. Thanks everyone for sharing.
I have a question about Hamelman's Vermont Sourdough. I recently got a scale and this was my first attempt at following a recipe with percentages.
I only wanted to make one loaf, so I converted the home recipe to grams and halved it:
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