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Thread: Sourdough & Feeding The Starter

  1. #881
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    Mar 2011
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    IMG_5592.jpgIMG_5593.jpgIMG_5594.jpg

    A loaf in various stages . Was actually underproofed before final shaping and as such final structure wasnt up to scratch
    @garydyke1

  2. #882
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    Feb 2016
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    46% bread flour, 35% high extraction wheat (sifted whole wheat), 15% stoneground whole purple wheat, 4% rye (all from starter), 74% hydration

    8% prefermented flour, 6.5h bulk and 3h final proof


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