Breb

This weekend I tried a very long, cold ferment with my sourdough – about a week at 4 degrees C, and it turned out AMAZING!!!

Not to mention it was very easy to do it this way

Author: Steen

Steen is a nerdy biologist who spends a lot of time trying to cultivate Chloroflexi, who also likes to draw comics, play video games, and climb.

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