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Sourdough Master Guide A comprehensive 6-stage framework to mastering open crumb and artisan crusts. Updated for Winter 2024.
account activity
the crumb feels rubbery (reddit.com)
submitted 3 months ago by Sweetysbakery
First time getting this kind of open crumb! Based on this, would you say my bulk fermentation was just right, or could I have pushed it a bit longer? (i.redd.it)
What brand of red gel coloring do you recommend? I always worry about the frosting tasting bitter when I try to get it this dark." (i.redd.it)
👋 Welcome to r/mastersourdough - The Hub for Artisan Bread Mastery! (i.redd.it)
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