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June 9, 2011 - A Side of FryeA Side of Frye

Archive for June 9th, 2011

Instead of using baking soda or powder to leaven breads, you can make your own leavening agent by fermenting flour and water. It takes a few days, but the developed flavor (and personal touch) it gives is so worth it. I learned this method from Tartine Bread.¬†Using a 50/50 whole wheat and bread flour mixture, […]

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