<![CDATA[<p>I made the dough too runny–too much water–so it spilled over the whole baking form. That’s why it’s round. I dont remember what it tasted like, probably average</p>
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<![CDATA[<p>Experimenting with chia seeds. Tasted okay, but a lot of the seeds didn’t stick to the bread. Maybe I should’ve put them in water for a bit first.. they get all slimy in water, might stick better</p>
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<pubDate>Tue, 20 Nov 2018 12:00:00 +0000</pubDate>
@ -121,7 +121,7 @@
<![CDATA[<p>I didn’t bake any bread for almost a month and the starter culture went bad. This bread didn’t rise at all and was super sour.</p>
<p>Was planning to eat it, but it was just disgusting. I threw the whole thing out and refreshed the starter for about a week.</p>
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<![CDATA[<p>trying a new recipe - I may have finally found the right ratio of rye vs wheat flour. It’s quite simple - 1:1. Baked with 200g of each and one spoon of salt. Note the starter is rye only, so it counts into the rye amount.</p>
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<![CDATA[<p>nice texture, not cracked at all. this is because I added some water into the baking form, so it made steam. like you’re supposed to.</p>
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<pubDate>Sat, 19 Jan 2019 12:00:00 +0000</pubDate>
@ -225,7 +225,7 @@
<p>The starter with rye was sitting in its bowl overnight, then I mixed it with wheat, salt and spices in the morning and let it do its work til about 2 PM. The dough was nice and stringy, as you can see in the pictures.</p>
<p>Also the crust came out excellent, not too thick and crunchy.</p>
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<pubDate>Wed, 23 Jan 2019 12:00:00 +0000</pubDate>
@ -241,7 +241,7 @@
<p>I also don’t normally score the bread, after the <ahref='2018-10-04.html'>last experiment</a> failed so spectacularly. This was still too deep, but it turned out a lot better.</p>
<p>And it tastes pretty damn good!</p>
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<pubDate>Mon, 28 Jan 2019 12:00:00 +0000</pubDate>
@ -261,10 +261,23 @@
<p>Gonna be more careful next time. It’ll taste better when it cools down, I’m sure</p>
<p><em>update: it tastes fine after a few hours!</em></p>
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