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In related news, I have been feeding a sourdough culture for the last few days, I think its about ready to produce some delicious loaves of bread.
Its a lot like having a pet, feeding it every 12 hours and such. But once its fully active, you can slow it down in the fridge.
We'll see how it goes, I have done loaves of bread in the wood fired oven before, but not from a 'natural' starter, I did a poolish (for anyone whis interested). I also think I have a good idea on how it 'inject steam'
We shall see.
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