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Home Cooking

Wet Doughs


Home Cooking 22

Wet Doughs

sandylc | Feb 26, 2013 12:55 PM

I have a question about high-hydration doughs. When I make them, such as with my brand new and tasty sourdough starter, my loaves turn out thin and flat. They have nice hole structure and texture, but as soon as they get into the oven they spread like the loose stuff that they are - !

What am I doing wrong?

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