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Rye Meteil: Baking
February 19, 2009 1:34 PM
   I kind of wish I hadn't put so much flour on the crust. Looks pretty good though. I'll have to wait until tomorrow night for the verdict. Baked for 50 minutes, rotating pan after 20 minutes. |
I started this blog to document my whole grain bread baking, and my experience with my first starter. I'm hoping to make bread more often, and delicious bread at that!
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