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Adapting bread recipes for cold, slow fermentation

I realize this outs me as a huge bread geek (as if A Year in Bread hadn't already) but I found the coolest little formula today. It's a quick way to convert the quantity of yeast in a regular bread recipe to make it using a longer, slower rising process.

Being a huge fan of bread that spends its first night in the refrigerator, I am probably inordinately excited by this - and no doubt everyone else already knew this bit of math - but I just had to share.

Not here.

There: Adapting Bread Recipes for a Cold Rise.

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