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Country Loaf with and without RYW

It's been a long time coming, but I finally got around to doing a side-by-side comparison of a bake with and without raisin yeast water. One caveat... any of you that have followed my posts may remember when my yeast water that I made with honey and raisins went sour and noticeably acetic. I thought it was the new batch of raisins I had purchased, but it happened again with a
United States King Arthur Wheat Montana Bread Flour Whole Wheat Flour Sifted Durum Flour

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