Proof Weekly — Issue 001
Quick summary
* Starter: 10g fridge starter → 50g water + 50g Canadian strong white; bounced back fast.
* Dough: 50g Doves wholegrain rye + 50g Waitrose wholegrain strong + 350g Canadian strong white.
* Bake: Cooler preheat, 20 min lid on / 20 off.
* Result: Modest spring; lovely, acidic flavor. Photos next time.
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