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  • For those who are interested, there are a couple good examples of the use of 24-hour room-temperature fermentations at <a href="http://www.pizzamaking.com/forum/index.php/topic,9029.0.html">http://www.pizzamaking.com/forum/index.php/topic,9029.0.html</a> and at http://www.pizzamaking.com/forum/index.php/topic,9053.msg78254/boardseen.html#new.Peter
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