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Anon thinks about wheat
(sh.itjust.works)
A place for majestic STEMLORD peacocking, as well as memes about the realities of working in a lab.

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You can also make it as a regular loaf using yeast and not a starter
Dry active yeast? Because I keep that in stock. What are the ratios?
What have I started lol.
The fall of gluten!