5:29am Weighing the Yeast

Uploaded 24 Jul 2007
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© Doug Reilly
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Photo Info
UploadedJuly 24, 2007
TakenJune 25, 2007
MakeNikon Corporation
ModelNIKON D70s
Exposure1/20 sec at f/4.2
FlashNo Flash
Focal Length26 mm
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Photo license: © All rights reserved

The sourdough (pain de levain) breads are started with a poolish, which is maintained each day. Other breads, like the whites and whole grains, are inoculated with yeast, which is carefully weighed out.

In the A Morning with Normal Bread photo essay.

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