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Thursday, May 2, 2013

Homemade Bread

I make a lot of our bread myself and I thought it might be time to occasionally share pictures of those breads.

Today’s  is a sourdough bread, German Style (meaning a low hydration dough, longer kneading to produce a dense crumb with just a hint of fennel seed to round out the flavor)  fresh out of the oven! Baked in the Romertopf .



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Birgit Kerr