Bread: A good crust & crumb

I am still experimenting with different ratios of sourdough yeast to bakers yeast. So far the results are promising.

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Experimentation

I am experimenting with 20, 35 & 50 grams of sourdough starter an a 1/2 tsp of bakers yeast to see what the best combination is.

Sent from my iPhone

Posted via email from Matt's Bread Log