Understanding sourdough

Alan Dumonceaux for Bakers Journal
February 07, 2017
By Alan Dumonceaux for Bakers Journal
Simcoe, Ont. – "Real" sourdough is relatively easy to make, maintain and work with, writes chef Alan Dumonceaux. Find out how in the latest issue of our sister magazine Bakers Journal. | READ MORE
More in this category: « Pasta-making at Centitalia

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