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Old 07-12-2012, 02:28 PM   #21
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It took nearly 2 weeks, but the bugs have come to the foreground. Yowsers, that's a biting sourness with funk in the scent. Maybe I'll turn it into a loaf this weekend.

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Old 10-07-2012, 01:12 PM   #22
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i'm getting good at this. really recommend the tartine bread book i mentioned earlier. the method of building tension by precise folding it spot on, with great pics.
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