thesourdoughdiaries practice of a novice
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There is no sincerer love than the love of food. Gnudi della Ricotta con Pesto. You can buy fresh gnocchi in the supermarket these days, but I do think they feel more like rubber in the mouth than the proper melting unctiousness of homemade. I have never seen gnudi in the supermarket and only in a few delis in Italy. Through this, you can be assured that you will impress your gue.
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The site had the following in the homepage, "Heres to my first sourdough diary making a starter, a day-by-day obervation in photos and words." I noticed that the web site stated " Day 1 30g rye flour, 30ml tepid water." They also stated " Mix together, cover and leave at room temperature. For the starter Im using the recipe. On The Real Bread Campaigns website, which says I should repeat this step for the next 6 days before I can bake my first loaf. Seems like a long time to have to wait! Add 30g rye flour, 30ml tepid water. This seems like the fri."ANALYZE MORE BUSINESSES
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