I put 0 down as the page I'm on because I keep skipping to different sections in the book as I have a need. I have a "wild yeast" start that I'm nurturing. It's slow but it's alive and getting stronger. I made my first batch of bread from it yesterday. Turned out well, I just didn't let it raise long enough so it turned out a little heavy, but tasty.
— Jul 14, 2016 09:27PM
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