I'm following a recipe where you do a cold ferment in the fridge for a few days and the bottom of the container where the dough was had some liquid in it and the bottom part of the dough was wet. What's up with that?! Thanks for any info!
Submitted March 13, 2016 at 12:45AM by sigh_zip http://ift.tt/1TW9U3L Breadit
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