•   Kathryn Farrell reacted to this post about 1 year ago
    Made today. This is the best one yet. Using less water makes it rise and stay stay crispy not hard on the crust.
    • I can't figure out how to edit this.

      I Meant to say: Using MORE water................. and less flour.
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    • I can help. There is a v on the top right of your post, & any comment you make, it offers an edit option.

      LOl, one of my most used options.
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    • Your gorgeous bread makes my mouth water!
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    • No. Edit is not one of the options. Add to Favorites, Hide, Hide Similar Feeds ---- or Copy Link.
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    • Hmmmmm, DonaldG 👆 from the top, please
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    • Simply a lovely round loaf of sourdough bread you have there! I so want to get back into my sourdough baking. Perhaps in time I will make more timeSimply a lovely round loaf of sourdough bread you have there! I so want to get back into my sourdough baking. Perhaps in time I will make more time for it. You are becoming proficient at kneading and shaping also to get a loaf that nice. Bravo!   More ...
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    • I proofed it in a round bannetone and baked in a cast iron enameled dutch oven
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    • Those are 2 of my fav sourdough baking tools!

      I have about 10 diff freeze dried sd starters from around the world I can resurrect to create tasty sdThose are 2 of my fav sourdough baking tools!

      I have about 10 diff freeze dried sd starters from around the world I can resurrect to create tasty sd loaves. I purchase organic wheat varieties whole grain, fresh grind them in a wheat grinder attachment for my kitchen aide mixer ,andautolease the sifted flour in whey overnight before creating the most healthy mouthwatering bread I have ever eaten. It can take up to 3 days from start to finish, but the time taken is well worth the flavor and texture of the end result.
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