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Semolina sourdough bread


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I baked this yesterday, inspired by Susan's writeup on Wild Yeast. I usually do sourdough breads that include rye and/or wholewheat or other grains - rarely all-white ones. Sometimes, though, I tire of the tooth-testing crusts on many of my regular SD breads. Until now, whenever I feel like a thinner crust bread I've returned to my pain de campagne. But this one of Susan's looked great from her pics and I liked the sound of it as she described it.Read more










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