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Reviewed Knead Not Sourdough

Jul 26, 2011 in Food Network Community Toolbox on

I found a way to shorten the prep time to about 9 hours. One day having forgotten to start the bread the night before, I reasoned that the yeast being biologicals could be hurried by increasing the temperature at which they act, as long as that temperature was not so high as to denature their enzymes. I thus incubated the dough mass in a turned of"

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