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When bacon enters the land of wild yeast, it's bread meets bacon for a decadent and delicious combination. You can actually smell the bacon as this bread is baking. The hardest part of making this bread, besides waiting for the dough to rise, is not eating bits of the cooked bacon before adding it to the dough. Once you have a mature, active levain, this bread takes a couple of days to make, mostly inactive time. First, feed your starter with a mixture of white flour, whole wheat flour, and water, and ...
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