Does anyone else need to dry their banetons before stacking for storage to prevent mold growth? In a small space, vertical is sometimes the only option!
AP Flour – 100%
Water – 87.5%
Starter – 25%
Rye – 12.5%
Whole Wheat – 12.5%
Salt – 3.5%
by wieder07
2 Comments
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I like the double scoring! Sorry, home baker here so I have nothing to contribute to banneton drying en masse conversation 😄