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RE: I am jealous.

I set the temp about 350.

The improvement is basically that it makes a beautiful,tasty, and thicker crust - like in the OP's picture.

And it makes the whole loaf less "doughy" consistency.

I have not tried home made white sourdough yet. I use a very high quality "botique" whole wheat from a small, family owned wheat farm in the midwest, and high end yeast from italian company which I fly over there to hand carry back personally (just kidding about the hand carry).

:)






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  • RE: I am jealous. - LtMandella 01/13/2109:55:19 01/13/21 (0)

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