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what flour are you using?
@alicekiandra.adams I do.
@girlslikeadventures Marino Manitoba 80% Vivi integrale (wholewheat) 20% plus 10% rough cut whole oat flakes. 25% raisins, about 72% hydration. 10% inoculant Starter of about 125% hydration
Ooh I made some golden raisin/cinnamon swirl bread this week myself. We can compare notes
@eatlikeamother_312 Is that a sweet dough? Naturally leavened?
@eatthispodcast thanks!
@eatthispodcast not a sweet dough; naturally leavened though.
We both love raisin bread! See you soon.
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alicekiandra.adams, Dec 06 2018 on www.instagram.com