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The Sourdough Diaries

This is the wetness of dough that I am now experimenting with for my sourdough loaves.
This is a typical result (not from the above batch). It has lots of holes in a strong structure combined with great taste. These loaves sit around for most of the day on two long rises. The second rise in particular is slow but very long. In my experience, baker's yeast gives a quick second rise that stops fairly quickly, after about a half hour.
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