Brian Lagerstrom reveals pro bread secrets | On carbs and the feeling of hunger (E4)
The Adam Ragusea Podcast
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How to Get Steam Into Your Oven at Home?
Sour dough is not allowed to reach its full potential in the oven. When acid is too high tit just makes a thicker crust, yes. I don't know why acid weakens gluton, because science. Any other tips? Any better ways of getting steam into your oven at home?
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