E-Mail 'Recipe of the Week: Biga and Pugliese Bread, from Sarah Latimer' To A Friend

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One Comment

Shelley

July 3, 2017 at 5:42 pm 9 years ago

Hi Sarah,
I’m in the process of making your Pugliese bread recipe. I followed the recipe and the dough is more stringy liquid than a bread mass. Is this normal? Please let me know!!

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