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I have noticed that on on the first day of baking (a lot of the time) sour dough bread is not. . .

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Joined: Dec 31, 2005

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Posted to Thread #25688 at 6:13 pm on Feb 5, 2014

all that sour. But on the day after, after the bread has cooled and rested, the apparent sour-ness seems to go up.

Has anyone else noticed this?


A Proud "Master Food Preserver San Bernardino County" since 1996!


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