17d • BreadScore™ Requests 📥
Pain au levain
Here’s my addition! Bulk was approx 6 hours with an average dough temp of 78. Cold proofed for 16 hours
8
12 comments
Pain au levain
powered by
skool.com/sourdough-improvement-skool-4529
Turn sourdough struggles into success! Since the 90s, I've been baking sourdough bread and now help others improve their own sourdough bread baking.
Suggested communities
Powered by