Weekly Update #1

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I originally intended to write this on Sunday evening, but time didn't allow it. A successful weekend of cooking. My first proper soughdough loaf on Friday. The starter has been growing for 10 days on Thursday when I took ~ 100g and added 200g of white flour and 240 g of water. Left overnight, I added a further 200g of wholemeal spelt/malted grain, a tsp of salt and some olive oil. By the afternoon it was ready for shaping and it was baked a couple of hours later.

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