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I baked my sourdough multigrain potato-blood bread. I used potato water
(6 ounces leftover from squeezed shredded potatoes) rye flour, Irish
oats, semolina, whole wheat sourdough starter, and bread flour. Wow! The
taste of rye and the potato with oats are giving me an image of plaid
skirts and white knee socks. Autumn and Scottish! Potato-blood
knee-socks bread.
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