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I have 3 more to bake this week before the market opening this Sunday
Here are 2 fresh milled hard white. SD Beer breads, I used Shiner Bock
Jalapeno/cheese
SD with nutritional yeast mixed in.
Mixing some sourdough pumpernickel.
200g dark rye course ground.
300g fmf hard white
350g coffee
100g Sasquatch starter...est 2018
10g salt
20g molasses
Floating Sasquatch starter.
Cover for an hour.
Mixed these up couple days ago. Baked yesterday. Selling this Sunday at market unsliced in half loafs.
(No not gave up on sausage making, hope meat prices come down)
Both are sourdough.
This one is fmf hard red/white & kamut with honey and garlic herb. Baked little longer to brown the crust...
Market is this Sunday. Made a combo mix of FMF hard red/white.
Turned out good.
And an all white with garlic/herb loaf. After mixing and couple slap/folds I put in the pan and in fridge overnight.
Also good.
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