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more bread
Well, as yeast seems to be out, it's one of those ones that starts with a cupfull of whole grain flour which you let ferment for a few days to make a sourdough starter.. then you add more flour, oil, salt, sometimes a little apple juice... pound it into submission, let it rise, bake it.
It turns out the consistency of concrete... is this normal? Or is it due to my vague measuring ability?
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