OVERNIGHT 40% WHOLE WHEAT, 83% HYDRATION, SOURDOUGH
“In bread baking, the term autolysis (or, more commonly, its French cognate autolyse) is...
Read Moreby John Lim | Feb 21, 2018 | Bread Baking, Sourdough | 0
“In bread baking, the term autolysis (or, more commonly, its French cognate autolyse) is...
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