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( petwef )

Comments made by petwef

The Art of Baking Bread

I like to add seeds/grains to my bread: quinoa, flax, sesame, wheat bulger, millet. Problems lately with proofing. What's your opinion? Are sharp edges of seeds injuring yeast when dough is kneaded?

November 9, 2009 at 11:05 a.m. ( | suggest removal )