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Edmonton Sourdough


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Edmonton sourdough bread based on Vermont Sourdough recipe in Jeffrey Hamelman book ‘Bread’ a baker’s book of techniques and recipes 2nd edition.   Based on texture, crumb and taste this test run was successful.  The hydration of dough was 65% and had 10% used fresh ground rye flour and I used hard white wheat ARW untreated flour.   I baked these loafs on my Vision Classic B Kamado.   Taste is very good.    

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Edited by Rob_grill_apprentice
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