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Hit my 500th loaf this morning and my hands finally stopped aching
Been baking sourdough out of my kitchen in Boise since last March and just pulled number 500 out of the oven, a plain country white that finally got the crumb I've been chasing. Anyone else notice the wrist pain just disappears once your shaping gets dialed in, or am I making that up?
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simon_chen5d ago
Boise winters taught me the same thing about shoveling snow, bad form hurts more than the work.
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