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Unread 05-01-2013, 01:58 PM   #21
landarc
somebody shut me the fark up.

 
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Yes, make 1/2 of the dough now, keep it warm. Then make the rest of the dough about 2 hours prior to dinner. Keep it warm. It won't have the sour taste, but, the gluten matures just a bit and the texture is better than trying to make it all happen right away.
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the meat thermometer was so far past the top reading, it read Taylor

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