I am moving to Wordpress. Sorry Blogger. You can still follow me and you can find all of the same posts at Wordpress.
I will leave this site up for a while so that people can transfer over. I won't be posting new recipes on this site anymore.
Dough temperature - Dough temperature Submitted by Suemac on March 5, 2015 - 8:51pm. Relatively new to artisan baking... I've been practicing the Levain Baguette from In Searc...
1 hour ago