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Lord, I'm not really qualified; I've only been baking for a few weeks. My justification for writing this was more that I thought I could put it in a style that a new audience would be receptive to, rather than any perceived expertise on my own part.

That said, received wisdom is that loooong, slow ferments give more flavourful loaves. That's usually achieved with tiny amounts of yeast and time in the fridge. But please, go ask the experts over on /r/breadit, you'll get a much more reliable answer there.




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