#only a hint of sour primarily wild yeast
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lately i've been doing an oil coat on the dough while it rises, allows for a wetter dough that doesn't stick to the paper i keep it in
but tonight i changed things up and tossed it in some flour instead
#sourdough bread#this bread was about seven hours from starter coming out of the fridge to bread coming out of the oven#push processing in the okeefe's pilot-warm oven it's the perfect proofing temp#only a hint of sour primarily wild yeast
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