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Chausiubao — Spiked Sourdough
Published: 2009-08-20 18:40:51 +0000 UTC; Views: 110; Favourites: 0; Downloads: 0
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Description
72 hour firm starter (65% hydration)75% hydration, 0.6% instant yeast, 33% starter
Autolyse, fraisage, french folds
no overnight retard
