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Twenty years ago I started my rocky relationship with dough. For some reason I like to do things the hard way. Never having produced a loaf in my life, I embarked on mastering sourdough bread and making my own natural yeast starter. With my digital thermometer, proofing baskets and imported strong Canadian flour, I was practically ready to start my own bakery. Sadly, my result was a bucket of murky black slop that made my flat smell like a brewery. Deflated but tenacious, I BOUGHT yeast and tried again. My rocky loaves were more akin to weapons than a sandwich ingredient. (more…)

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