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| Category: Sourdough baking
| Author: annel
| Title: Cooking in tins
I baked bread for many years when decent bread was almost impossible to get
in Australia (my husband's German and was horrified by the bread when he
first came here) but gave up baking my own and bought sourdough when it
became freely available. However, a visit to Graham's bakery in Oatlands,
Tasmania last year inspired me to start making my own sourdough. I have been
doing this for several weeks now with quite good success but I use tins
rather than free-forming the loaves. Is there any real advantage in
free-forming them over using tins - other than the aesthetics?
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