| http://www.w3.org/ns/prov#value | - What suffered at the lower temp was not getting a nice open crumb and high cornicione, but I am sure that will come with higher temps...I am pumped with the results and only know they will get better when I return from VPN Americas training next month.And the best part is my wife thought me a great cook but said I would never be a baker, because it is chemistry.Many thanks to all -- the journey be
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