- 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
by incookiehaven 6 years ago | via Instagram


@ediemarieceramics silkscreen stencil of her new business logo soaking in water. Love seeing that ghost image! . . . #silkscreen #silkscreenprint #silkscreenprinting #silkscreening #screenprinting #screenprint #screenprinted #screenprinter #diyscreenprint
by ezscreenprint 7 years ago | via Instagram