Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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December 14, 2013
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#16 |
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Tomatoville® Moderator
Join Date: Jan 2006
Location: San Antonio, Texas
Posts: 4,386
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Absolutely. 100 grams Kamut, 300 grams central milling beehive, 75 grams mature sourdough starter and 8 grams sea salt. 3 folds at about 30 minute intervals. Proofed for abut 7-8 hours. Second proof about 45 minutes. Baked in a covered Creuset at 450 degrees-20 minutes with the top on, 15 minutes with it off.
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