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It’s not unusual for breads made without shortening (such as French or Italian) to dry out after a day or two. If you won’t use a whole loaf in that time, seal a portion in a plastic bag and freeze it for up to 3 months.
Starters contain acid that can react with metal, so only prepare sourdough starters in…
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Most bread recipes call for varying amounts of flour because it depends on the humidity when the…
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