Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
Photo by: Robyn
Posted: Aug. 16, 2008
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Photo by: Gitana
Posted: Jun. 13, 2008
Photo by: Nikki
Posted: Mar. 14, 2006
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