25/05/2026
My first attempt at rye sourdough bread. I'll let you know what the customer thinks when he's tasted it. I used 20% ground rye berries, with 80% bread flour. As rye flour has no gluten, it can make the bread more dense.
Creating with purpose - sourdough bread, dog treats and ideas reimagined. Recycle, repurpose and reduce!
Tanja, NSW
2550
| Monday | 7am - 8pm |
| Tuesday | 7am - 8pm |
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| Friday | 7am - 8pm |
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| Sunday | 7am - 8pm |
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