2021年8月の記事一覧
Sourdough Diary #21
Changed the procedure because the dough was so sticky and hard to control to knead and shape it.
§ Ingredients （2021 Aug12)
- Flour (春よ恋ブレンド365Basic 北海道産パン用小麦粉) ; 330 g
- Whole grain flour
Changed the procedure because the dough was so sticky and hard to control to knead and shape it.
§ Ingredients （2021 Aug12)
- Flour (春よ恋ブレンド365Basic 北海道産パン用小麦粉) ; 330 g
- Whole grain flour