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Bread Factory

I have immersed myself in Peter Reinhart’s books.  Based on several new bread orders (multi-week prepayments!) I’ve got enough production and profit to buy some supplies to experiment and expand my menu.  Since baguettes have been hovering right on the

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Living Bread

Okay, I think I’m getting it now.  The more I read about starters, bigas, sponges, and poolishes, I can see how working with yeast is like gardening.  Starting with tiny seeds you can create bounty, flavor, life.  This is why

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Me Hungry!

I learned something about living bread last night.  Yes, bread is alive.  So are beer, yogurt, and many other tasty things.  I made a rustic olive bread which requires a sponge to be made a few days ahead of time. 

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