General

NY Times article today, "Bread is Broken"

Baking in quantity

YEAST WATER

%100 sourdough loaf with 30% fresh milled barley flour

%100 Sourdough Bagels

Too Much Steam?

ADDING A POOLISH TO A SOURDOUGH RECIPE

Commercial Bakery to Provide Dough

Heat and Milling

New here, baked my first loaf :)

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