The secret to a well-muscled country loaf with a big-league chew and great crust is a very wet dough.
Real country bread, the kind made by an artisan and never found at the supermarket, is a thing of beauty. We wanted to develop a recipe that was every bit as good as the best country loaves but that w...
Can you sort out yeast label confusion? And can they be substituted for each other?
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