50-50 rye and whole wheat flour
Using Japanese natural yeast.
It fermented really well and fast.
The bread was more tender than I expected.
Monday, October 13, 2008
Rye and Whole Wheat
50-50 rye and whole wheat flour
Using Japanese natural yeast.
It fermented really well and fast.
The bread was more tender than I expected.
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== Boulangerie tour in Japan==
I went to my favorite boulangeries.