- 20% Rye Sourdough Bread - 80% bread flour 20% dark rye flour 20% mature levain 69% water 2% pink rock salt That is all to the ingredients list. Cold bulk ferment for 16.5 hours, the longest I have ever push the bulk fermentation for my sourdough bread
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Seminário 30 Anos do Sistema Tributário na Constituição Federal 16 de maio | Brasília - Inscrições pelo site: http://centraleventos.oab.org.br/event/90/seminario-30-anos-do-sistema-tributario-na-constituicao-federal #dicafiscal #direitotributario #inst
