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May 25, 2020


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Since I started baking bread more than a dozen years ago, I've tried it all and learned that bread is incredibly forgiving. I've done knead and no-knead braided and misshapen, sourdough and yeasted, sweet and full of fruit and nuts... and all kinds of different flours. The one thing I've never really got into are breads with cheese or herbs. I'm to the point now where I can use a recipe to try something new, but I can also bake happily with no recipe at all. I'm so glad past me got over her fear and just did it.

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