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Published on Jan 15, 2012
This videos follows the process of making the Woodhouse loaf from scratch to finish. The white stuff you see at the beginning are Milk Kefir grains, I use them to sour milk for 24hours, which I then use to make a sourdough starter. This starter ferments for 24hours and is then used to leaven the main dough. The dough spends 5hrs in bulk fermentation, then is shaped and kept for 24 more hours in a cold room. It's finally baked for 75minutes. Et voilà!