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Same day super easy jalapeno cheddar sourdough bread. I started this at 8:30 am and we will be eating it at dinner time tonight. The base recipe for all of my loaves is 325g water, 100g starter, 500g bread flour and 10g salt. Keeping it in a warm environment to keep time dough nice and warm to move along bulk fermentation. Come back for the shaping and baking. #sourdoughforbeginners #sourdoughclub #sourdoughstarter #sourdoughbread #sourdoughtok
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