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Sourdough and Starters
Description
Capturing the wild yeasts.
Starter won't double in size with 100% Canadian AP flour
Panettone
Advice: Struggling with Sourdough Starter
Getting a good rise and texture on whole wheat sourdough
How important is using sourdough/pasta madre for panettone?
New to sourdough with questions
Buckwheat Batter Purple
Interesting Sweet Stiff Levain pH data
Sourdough not rising enough - please help
Confused noob
Pagination
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